1. In a medium mixing bowl, combine the softened cream cheese, Nutella, powdered sugar, and vanilla extract. Mix until smooth and well combined. This step always reminds me of my mom’s careful stirring, ensuring everything was perfectly blended.
2. Stir in the graham cracker crumbs until the mixture is thick enough to hold its shape but still creamy.
3. Using a tablespoon, scoop the mixture and roll it into small balls. Place them on a parchment-lined baking sheet. As a kid, rolling dough was my favorite part, and it’s still a soothing task for me today.
4. Freeze the truffle balls for about 15 minutes to set. This gives you time to melt the chocolate chips with the coconut oil in a microwave-safe bowl or over a double boiler.
5. Once melted and smooth, dip each truffle ball into the chocolate, ensuring it’s fully coated. Use a fork to lift them out, letting excess chocolate drip off.
6. Place the coated truffles back on the parchment-lined sheet and sprinkle with chopped hazelnuts if desired. Refrigerate until the chocolate is set, about 10 minutes.

Remember, patience is key while the chocolate sets, but the wait is worth every second!