Chocolate Hazelnut Crunch Balls (No-Bake)

1. In a medium bowl, mix together the almond butter, honey, and vanilla extract until smooth. 
2. Crumble in the rice cakes and mix well. 
3. Add the 1/4 cup crushed hazelnuts into the mixture and mix again. 
4. Using about 2 tablespoons of the rice cake mixture, form a ball and pack it well. Repeat to make approximately 6 balls. 
5. In a separate bowl, melt the chocolate chips and coconut oil together in the microwave in 15-second increments until smooth and glossy (or use the double boiler method). 
6. Prepare a plate with the 3/4 cup crushed hazelnuts for rolling. 
7. Submerge each rice cake ball in the melted chocolate and thoroughly coat. 
8. Immediately transfer the ball to the plate with the crushed hazelnuts and roll around until fully covered. 
9. Transfer to a lined baking sheet and top with flaky sea salt. Repeat with remaining crunch balls. 
10. Refrigerate until the chocolate has hardened, about 30-40 minutes. ENJOY!