Turtle Cookie Balls

In a pan, toast the hazelnuts for about 8 minutes, or until the skins are dark and cracked.
Place hazelnut on a plate, allow to cool slightly, then remove loose skins and place them in a small bowl.
Place toasted hazelnuts in a food processor and blend for about 3-4 minutes or until a smooth hazelnut butter is achieved.
Add powdered sugar, cocoa powder, and coconut oil to the hazelnut butter.
Blend until all ingredients are well combined and a smooth chocolate hazelnut spread is achieved.
Add melted chocolate and blend until the mixture is silky and smooth.
Transfer the homemade Nutella to a small bowl and refrigerate for 30 minutes.

Mash the ripe bananas in a large bowl until smooth.
Place the cookies in a food processor and pulse until they turn into fine crumbs.
Transfer the cookie crumbs into the bowl with mashed bananas and mix well until combined.
Take small portions of the cookie mixture and roll them into small balls.
With two thumbs apply gentle pressure and make some space in the dough.
Fill it with hazelnut spread.
Cover with a little cookie mixture. Ensure that the Nutella is completely enclosed within the mixture.
Roll the mixture in between your palms, make the round ball shape, and place it on a parchment-lined cutting board.
Continue this process until you have used all the cookie mixture.
Place the cutting board in the refrigerator for at least 30 minutes to allow the cookie balls to firm up.
Once the balls have chilled, place them on a nice serving plate.
Melt the chocolate with a little water in microwave.
Take one spoon of melted chocolate and cover the top of each ball.
While the chocolate coating is still wet, sprinkle the balls with crushed hazelnuts for decoration.
Refrigerate for 30 minutes.
Once the chocolate coating is set, your Nutella-filled cookie balls are ready to be enjoyed!