Preheat oven to 325 F . Have on hand 4 small ramekins and a 9 x 9 inch baking dish that can hold the ramekins.

In medium saucepan, combine coconut milk, almond milk, and coconut sugar. Heat gently over medium heat until mixture is just steaming (do not boil), then remove from heat.

In another bowl, whisk egg yolks until smooth. Slowly pour hot milk mixture into egg yolks, whisking constantly to avoid curdling eggs. Return mixture to saucepan and place over low heat, stirring constantly until it thickens slightly, about 2 to 3 minutes. Add chocolate and sea salt to mixture, stirring until completely smooth and combined. Remove from heat and stir in vanilla paste.

Pour custard mixture into ramekins. Strain mixture beforehand, if desired. Place ramekins in baking dish and fill dish with hot water to reach halfway up sides of ramekins. Cover baking dish loosely with parchment paper and bake for 25 to 30 minutes, or until custards are just set but still a little jiggly in center.

Remove ramekins from water bath and let cool to room temperature, then chill in refrigerator for at least 2 hours. Garnish with toasted hazelnuts and a sprinkle of sea salt before serving.