1Csoftdried bananas(not banana chips - these are soft!)
1/4Ccacao nibsor chocolate chips
In a food processor add the cooled hazelnuts and process until no large pieces remain(being careful not to over process). Remove the nuts and place then in a bowl.
Add the dried bananas and Medjool dates to the food processor and blend until completely blended and a "dough" forms.
Stop the food processor and break apart the dough with a knife or spatula. Add the nuts back in along with the vanilla, sea salt and cinnamon. Process the mixture just until everything is combined evenly. Add in the cacao nibs and just pulse the mixture until they are evenly disbursed in the mixture.
Pour the mixture out onto a piece of wax paper and press together into a ball. Flatten into a disc and cover with another piece of wax paper. With a rolling pin, roll out to the desired thickness and cut into cookies with cookie cutters, biscuit cutters or just a small cup. Store between sheets of wax or parchment paper in an airtight container on the counter for up to a week or in the fridge or freezer for up to 3 months.
Almonds or even walnuts would be a yummy substitute for the hazelnuts, but if you have them(or even just half hazelnuts half another nut) they taste so good!