In a skillet, warm the hazelnuts over medium-low heat for 3-4 minutes, or until fragrant and golden.
Transfer the hazelnuts to a cutting board and roughly chop. Set aside about 1 tablespoon of the chopped hazelnuts for topping. Transfer the remaining chopped hazelnuts to the food processor.
Add the chickpeas, tahini, maple syrup, cacao, almond milk, vanilla, and salt. Process until smooth and creamy.
Transfer to a bowl. Top with the reserved hazelnuts and chocolate chips. Enjoy with fresh fruit, crackers, or directly from a spoon.