1. In a food processor blend the hazelnuts into fine pieces. Add cacao, vanilla + salt and blend.
2. Add maple syrup and blend until you get a sticky mixture so when you roll it into a ball it'll pinch together
3. Roll it into 12 balls each around a hazelnut + coat with chopped hazelnuts.
Freeze for 30 minutes and serve! They can be stored in the freezer for 3 months or fridge for 2 weeks.