In a large mixing bowl, stir together the oats, coconut & ground hazelnuts. Set aside

Ina small sauce pan, melt together the almond butter and maple syrup. Once it is smooth, remove from the heat and stir in the sea salt. Then stir in the vanilla

Pour the almond butter mixture over the oats and stir, or mix with your hands until well combined

Line a baking sheet with parchment and drop heaping tablespoon sized balls onto the sheet. Roll them into nice balls and pop in the freezer for 30 minutes

Store in an airtight container in the fridge or freezer