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 to chop well. On a small plate, reserve a small handful of the chopped hazelnuts.
Add the cocoa powder, maple syrup and salt to the hazelnuts and process until the dough comes together.
Remove the dough from the bowl of the food processor. Roll the mixture into 1” balls, using slightly damp hands to prevent the mixture from sticking. 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!