Toast the hazelnuts in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, about 5-7 minutes. Let cool slightly.
Roughly chop or pulse the toasted hazelnuts a few times in a food processor to break them down without turning into nut butter.
Remove pits from the dates, chop them up, and soak in warm water for about 10 minutes if they’re dry or stiff. Drain well before adding.
In your mixing bowl, combine the chopped hazelnuts, soaked dates, honey or maple syrup, sifted cocoa powder, sea salt, and coconut oil. Mix thoroughly with a spatula until the mixture is sticky and holds together when pressed.
Taste the mixture and adjust sweetness or salt if needed. If it’s too crumbly, add a small splash more coconut oil or honey and mix again.
Line your small baking pan or silicone mold with parchment paper. Press the mixture firmly into the pan, smoothing the top with the back of a spatula or your fingers.
Place the pan in the fridge and chill for at least 2 hours, or until the mixture is firm and set. For quicker setting, freeze for about an hour.
Once firm, lift the mixture out of the pan using the parchment paper and place on a cutting board. Use a sharp knife wiped with a damp cloth to cut into small bites or bars.
Optional: Roll the bites in extra chopped hazelnuts, cocoa powder, or drizzle with melted dark chocolate for added flavor and presentation. Return to the fridge for 15 minutes to set if adding toppings.
Enjoy your homemade hazelnut bites immediately or store them in an airtight container in the fridge for up to a week. For longer storage, freeze them wrapped individually for up to a month.
