Toast the hazelnuts (optional but recommended): If you haven’t bought pre-toasted hazelnuts, spread them on a baking sheet and roast in a 350°F oven for about 8–10 minutes, until fragrant. Let them cool and chop finely.

Mix the base: In a large mixing bowl, combine the chocolate hazelnut spread, crushed graham crackers, ¾ cup of the chopped toasted hazelnuts, vanilla extract, and sea salt. Stir until everything is evenly incorporated. The mixture should be thick and sticky.

Chill the dough: Place the mixture in the refrigerator for about 20–30 minutes to firm up slightly. This makes rolling much easier.

Roll into truffles: Using a tablespoon or a small cookie scoop, portion out the dough and roll it between your hands into small balls.

Coat your truffles: Roll each ball in either cocoa powder or the remaining chopped hazelnuts. If you want to get creative, try shredded coconut or powdered sugar for variety.

Chill and store: Place the finished truffles on a lined baking sheet and refrigerate for at least 30 minutes before serving. Store in an airtight container in the fridge for up to a week.