NO BAKE VEGAN FERRARO ROCHER COOKIES

Add the hazelnut butter, maple syrup, cacao powder, coconut flour, vanilla, and sea salt to a food processor. Process on high until a sticky, uniform dough ball forms. Pinch some of the dough between your fingers to see if it holds together. If not, feel free to add one tablespoon of non-dairy milk and process again until desired texture is reached. Roll out the dough into balls, then flatten each into a cookie shape. Press each cookie into a bowl of crushed hazelnuts (about 1 cup, depending on how many nuts you want on each/how many cookies you get from the batter). Place in the fridge for a half hour to set!