2/3cupraw hazelnutsplus an additional 1/4 cup for coating
1cuppitted and chopped medjool dates
1/3cupgluten-free rolled oats
3tablespoonscocoa powder
1 1/2teaspoonsvanilla extract
1/4teaspoonsea salt
Instructions
Preheat your oven to 350 degrees F.
Once the oven is heated, spread the 2/3 cup + 1/4 cup of raw hazelnuts on a baking sheet and place in the oven for 8-10 minutes, until fragrant. Keep a close eye on them during the last couple of minutes so they don't burn.
Allow the roasted hazelnuts to cool.
Once cooled, remove the hazelnut skins by rubbing them in a dish towel. No need to be perfect, but try to remove as much of the skins as you can.
Place the hazelnuts in a food processor and process until fine and crumbly (about 30 seconds). Remove 1/4 cup of the hazelnut crumbs and set aside in a small bowl.
To the food processor, add the pitted and chopped medjool dates, oats, cocoa powder, vanilla, and sea salt, and process until the mixture forms a ball on the blade (about 2 minutes, depending on your processor). You may need to scrape down the sides of the processor once or twice.
Scoop out 1 to 1 1/2 tablespoon-sized balls of dough and toss the balls in the hazelnut crumbs you set aside.
Store in a container in the refrigerator.
Notes
These are also great straight out of the freezer. The dates keep them from freezing solid and they become extra chewy.