Preheat oven to 375ºF. Line a baking sheet with parchment paper or a silicon baking mat. Spread hazelnuts even on the baking sheet and cook in the oven for approximately 8 to 10 minutes, until lightly toasted and fragrant.
Remove hazelnuts from the oven and place in a clean kitchen towel. Rub the hazelnuts with the towel to remove the skins. Place skinned hazelnuts in a food processor and pulse to chop well. On a small plate, reserve a ¼ cup of the chopped hazelnuts.
To the food processor add the hemp seeds, cocoa powder, maple syrup and salt to the hazelnuts and pulse until the mixture begins to comes together. You may need to scrape down the sides of the bowl to ensure it processes evenly.
Once the mixture has formed together, scoop the mixture from the bowl of the food processor. Using clean dampened hands, roll the mixture into 1” ball, then roll each ball into the reserved chopped hazelnuts.
Place in a covered container in the fridge for approximately 20 minutes to allow the balls to harden slightly. Enjoy!