1. Place the hazelnuts onto a baking tray and bake at 350°F for about 10-15 minutes. Place on a clean kitchen towel and gently rub the hazelnuts to release their skins. Set aside.
3. To the oats, add hazelnuts, dates, cacao powder, cacao nibs, coconut oil, maple syrup, vanilla extract, and sea salt. Process until you have a sticky dough.
4. Line a prepared pan with parchment paper and spread the hazelnut dough evenly. You can use a bottom of a cup to press it. Place it in the freezer for 20 minutes.
Store these Hazelnut Chocolate Squares in an airtight container with parchment paper between layers. They can be refrigerated for up to one week, or frozen for up to 3 months.
These Hazelnut Chocolate Squares are an easy, gluten-free dessert that can be served to guests or made ahead for a simple dessert whenever. I warn you: their nutty, sweet flavor is highly addictive!