Preheat oven to 350 degrees. Add the hazelnuts to a baking sheet. Roast for 11-12 minutes. Remove from oven and allow to cool a few minutes. Transfer the hazelnuts to a kitchen towel and rub as much of the skins off as possible. Set aside a handful of hazelnuts and transfer the rest to the bowl of a food processor or high speed blender.
Process until a butter begins to form, about 8 to 10 minutes, scraping down sides when needed. If you are having trouble with the butter forming, add a ½ teaspoon of melted coconut oil while the food processor is running. Add another if necessary. Once smooth and creamy, add cinnamon, cocoa powder, vanilla extract, and sea salt.
Grease a 9x13 baking pan with coconut oil, then line with parchment paper so that it hangs over two sides.
In a medium bowl combine chocolate hazelnut butter, honey, eggs, and vanilla extract with an electric mixer. Mix until smooth, about 1 to 2 minutes. Add baking soda and salt and mix until combined. Fold in chocolate chips. Chop the hazelnuts that were set aside and sprinkle over the top.
Pour batter into prepared baking pan and bake about 30 to 35 minutes until a toothpick comes out clean. Due to the honey, the top will brown quickly. Cover with a piece of foil after about 25 minutes.
Allow to cool completely and then slice into bars.