Scoop Nutella into 1-2 tablespoon portions and wrap each in parchment paper. Freeze for 1-2 hours until solid, which helps retain that creamy texture.

In a bowl, mix the chocolate hazelnut spread with half the coconut flour. Gradually add more coconut flour, one tablespoon at a time, until a soft, firm dough forms that’s easy to work with.

Divide the dough into 6 equal pieces. Flatten each piece into a disk, place a frozen scoop of Nutella in the center, wrap the dough around it, and shape into a ball.

Lightly grease your mooncake mold to prevent sticking, then press each dough ball into shape. Place on a parchment-lined tray for easy baking.

Preheat your oven to 350°F (175°C) and bake the mooncakes for 12-14 minutes, or until the tops are golden brown and fragrant.

For optimal flavor, allow mooncakes to cool completely and store in an airtight container in the refrigerator overnight before serving.