Preheat oven to 350.

Line baking sheet with parchment and add hazelnuts.

Bake for 10 minutes.

Transfer roasted hazelnuts to a food processor, and process for about 5-7 minutes until a fine hazelnut meal forms.

Then, add remaining ingredients, except for the chocolate chips.

Process until the mixture is nice and creamy (you might have to open and use a spatula to scrape down the sides).

Refrigerate for 2-3 hours until the mixture is somewhat hardened, but still soft enough to make small balls. Remove from the refrigerator and form 12-14 balls, placing them on a parchment lined baking sheet.

Next, melt the chocolate chips in the microwave/stovetop with 1 tsp coconut oil.

Drizzle chocolate mixture on top and sprinkle with crushed hazelnuts (optional).

Place back in the fridge or freezer to Harden.

Enjoy!