Place caramels, coconut oil, and sugar in a small pan.
Melt caramels over medium heat, stirring constantly.
Once the caramels have melted and sugar and fat are dissolved, pour caramel mixture into prepared moulds.
Only fill the molds a little less than half way.
Place in the fridge for 5-10 minutes or until the caramel is cool enough to handle with your fingers.
Using your fingers or the handle of a wooden spoon, press the caramel up to the side.
Put the moulds back into the freezer and melt the gianduia paste.
Place a hazelnut in the middle of each caramel filled mould and pour the nougat on top.
Place in the fridge until the nougat has set.
Melt chocolate and pour on top.
Place back in the freezer until everything has set and remove from moulds.
Store in the fridge.