Pop the hazelnut meal/flour into the food processor (or high speed blender) and process until the meal becomes pasty and butter.
Melt the chocolate in a 2-cup pyrex measuring cup in the microwave for 60 seconds. Stir until all is melted.
Make Vegan Nutella
Into the melted chocolate measuring cup, pour in the coconut milk, 1/8 cup of the syrup, vanilla, salt, and optional maca and coffee. Stir with a spoon until combined.
Add this chocolate mixture to the hazelnut flour blend in the food processor (or blender) and process until you have a smooth, creamy nutella. Taste-test here and decide if you need the remaining 1/8 cup maple syrup both for sweetness and texture (some people want their nutella runny; others want it stiffer - you do you!).
Store your new gorgeous nutella in a covered glass jar in the refrigerator. Probably will last a week or more refrigerated. Totally irrelevant information, I know.