Spread the hazelnuts on a baking sheet and toast them in a preheated oven at 180°C (350°F) for about 10 minutes, until fragrant and slightly charred. Let them cool for 15 minutes before roughly chopping to create crunchy pieces.
In a small saucepan over low heat, melt the dark chocolate with the coconut oil, stirring constantly until smooth and glossy. Remove from heat once fully melted and shiny.
In a large mixing bowl, combine the chopped hazelnuts, rolled oats, and a pinch of sea salt. Stir together to distribute evenly.
Pour the melted chocolate mixture over the dry ingredients, then drizzle in the honey. Mix everything thoroughly with a spatula until all ingredients are evenly coated and sticky.
Using a cookie scoop or spoon, portion the mixture onto a parchment-lined baking sheet, pressing gently to form compact, roughly 2-inch wide bites. Repeat until all the mixture is used.
Place the tray in the fridge and chill for at least 30 minutes, or until the bites are firm and the chocolate is set. The bites should hold their shape and have a shiny appearance.
Once set, remove the bites from the fridge and enjoy! Store leftovers in an airtight container in the fridge for up to a week or freeze for longer storage.
