Start by lining a baking sheet with parchment paper and setting it aside.
Gently toast the hazelnuts in a dry skillet over medium heat for about 5-7 minutes, stirring often until they smell fragrant and turn a light golden brown. Remove from heat and let cool slightly before chopping them into smaller pieces.
In a small saucepan over low heat, melt the dark chocolate, stirring constantly until smooth and glossy. Remove from heat and stir in the melted coconut oil for added sheen and firmness.
In a mixing bowl, combine the chopped hazelnuts, melted chocolate mixture, honey or maple syrup, and vanilla extract. Mix well until all ingredients are evenly coated and sticky enough to form into small bites.
Using a spoon or your hands, shape the mixture into small clusters about 1 inch in diameter. Place each bite on the prepared parchment-lined baking sheet.
Sprinkle a tiny pinch of sea salt on each bite if desired, then place the tray in the refrigerator to chill for at least 30 minutes until firm and set.
Once firm, enjoy these bites straight from the fridge for the best chewy and crunchy contrast. Store leftovers in an airtight container in the fridge for up to a week.
