Preheat oven to 350°F. Line 24 mini-muffin tins with paper liners.
Combine the chocolate chips and hazelnuts in a food processor and process until you can’t get them any finer ground, but before they start to clump together into a dough.
Add the eggs, honey, vanilla and salt and process for a full minute or two.
Fill muffin tins almost to the top as these won’t rise significantly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan.
Just eat them as is, or frost with Whipped Chocolate Coconut Milk Frosting
To make the frosting: Melt the chocolate over low heat in a medium pot. Remove the can of coconut milk from the refrigerator. Carefully open it and scoop the hardened milk from the can into the pot. Stir until melted and combined. Remove from heat, let cool. When cool, transfer to a chilled bowl and beat with an electric mixer until light and fluffy. (Soooo good!)