Line a large baking sheet with parchment paper. Set aside.

Combine the chocolate chips and coconut oil in a medium bowl and melt in the microwave at 20-second increments, stirring well each time. You can also use a boiler if you prefer. Once the chocolate has melted, add the hazelnuts and stir well, so the hazelnuts are well covered in chocolate.

Using two spoons, scoop six to eight chocolate-covered hazelnuts at a time and place them on the pan lined with parchment paper to create a cluster.  Repeat until you have used all the hazelnuts.

Sprinkle with salt to taste and place in the freezer for one hour, or until the chocolate hardens. Store in the freezer, in a tight container with a lid.

Serve them out of the freezer.