Method

1. Optional step- Roast your hazelnuts. Preheat oven to 180 degrees. Line a baking tray with greaseproof paper. Arrange in a single layer on the prepared tray. Toast until browned and fragrant, stirring occasionally, around 10 minutes. Remove from the oven and wrap in a clean kitchen towel to steam for a minute. Rub the hazelnuts in the towel to remove loose skins and cool completely. Chop finely (leaving half of them whole).
2. Add the Nutella in a bowl, add add in the chopped hazelnuts. Mix to combine, then transfer into a piping bag and snip off the tip.
3. Spread a thin layer of smooth Nutella to the top of the waters, then pipe some of the hazelnut Nutella down the middle of each wafer (Refer to video for example). 
4. Press whole hazelnuts to the top of the wafers, in the Nutella which was just piped. Transfer onto a baking tray or board and place into the freezer until firm. 
5. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes. Fold in 2 tablespoons of chopped hazelnuts.
6. Remove the wafers from the freezer, place into the chocolate, using a fork to turn them over to get completely coated. Lift up out of the chocolate and allow any excess chocolate to drip back into the bowl.
7. Place on a grease proof paper lined tray / board. Place in the fridge and allow to set.
8. Once set, serve and enjoy!