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.