Preheat the oven to 350°F (180°C).
Spread the hazelnuts onto a baking tray and bake for 10, until lightly golden and fragrant.
Let them cool. Then pick up the hazelnuts a handful at a time and rub firmly between the palms of your hands so the skin falls off. Alternatively, the hazelnuts can be rubbed in a clean kitchen cloth.
Toss the hazelnuts back and forth between both hands so the skin falls from between your fingers. Place the peeled hazelnuts in a high-speed food processor.
Soak dates in hot water for 5 minutes.
Drain dates and also add them to the food processor.
Add the remaining ingredients (peanut butter, cocoa powder, sea salt, vanilla extract) to the food processor and blend until it’s smooth with a slight grainy texture.
Roll a scoop of the mixture with the palm of your hands to form little balls.
Coat in coconut flakes.
Enjoy!