Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes, or until fragrant and slightly golden. Let them cool, then chop roughly.

In a food processor, combine the toasted hazelnuts, pitted dates, cocoa powder, maple syrup, almond milk, vanilla extract, and sea salt. Blend until the mixture is smooth and sticky. You may need to scrape down the sides of the bowl a few times.

Line an 8x8-inch baking dish with parchment paper. Press the mixture evenly into the bottom of the dish, making sure it is compact and even.

Melt the dairy-free dark chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.

Pour the melted chocolate over the hazelnut mixture in the baking dish, spreading it evenly with a spatula.

Place the dish in the refrigerator for at least 2 hours to set.

Once set, lift the bars out of the dish using the parchment paper and cut into squares or rectangles.