Place hazelnuts in a food processor and grind until they becomes a mealy flour. Remove 1 Tbsp of hazelnut flour from the food processor to use as garnish.

Add  stevia, nutritional yeast, vanilla and salt to the food processor the grind for about 5-10 minutes, scraping down the sides as necessary. Keep grinding until the hazelnut truffle mixture becomes a paste that sticks together when you scrape down the sides. Side note: If you want to make a yummy hazelnut butter keep processing!

Form the hazelnut truffle mixture into 1 Tbsp sized hazelnut truffles and freeze for 30 minutes.

While the hazelnut truffles are freezing, make the dark chocolate shell by mixing 1 cup raw cacao with melted coconut oil and maple syrup. This mixture should be thick and drippy. If it is too thick place it on the low heat to loosen it up, if it is too thin add additional cacao powder.

Once the hazelnut truffles have hardened, dip them in the shell and put them back in the freezer for 10 minutes to set.

Dip the chocolate hazelnut truffles in the chocolate mixture once more and sprinkle with ground hazelnuts, a dusting of raw cacao powder or goji berry pieces immediately. Place in the freezer to set for 1.5 hours.

Before serving, thaw the truffles at room temperature for 20 minutes or in the fridge for 2 hours.