In a small saucepan, place water, maple, and chocolate cubes, and cook over medium heat until chocolate is melted. Remove from heat. And add coconut oil, salt, and lecithin and mix well. Allow the mixture to cool for about 5 minutes.
Put coconut milk, hazelnut butter, vanilla extract, and hazelnut extract in a blender and process for a few seconds.
Add the chocolate mixture and process for a few seconds until blended.
Transfer the mixture to a bowl, and refrigerate overnight to allow it to thicken.
Remove from the refrigerator and stir a little.
Transfer to a sealed container and freeze.
Serve the Nutella ice cream with fruit like apricot, cherry, grapes, or raspberries.
If the ice cream is too hard, take it out of the freezer 10-15 minutes before serving to soften it.