Step 1

Place dates in a bowl, cover with hot water and soak for 15 minutes (if using soft and moist medjool dates, you can skip soaking). Drain well. It’s okay if they’re a bit wet when you add them to the food processor. Just be sure to drain off all the excess water.

Step 2

While the dates are soaking, add the cacao nibs and hazelnuts to a food processor and process on high for about 30 seconds until it resembles a coarse, grainy meal.

Step 3

Add the almond butter and soaked, drained dates to the food processor with the hazelnut cacao mixture and mix into a thick, sticky dough. If the dough isn’t sticking together, add 1-2 tsp warm water and process until it does, however, if you soaked the dates it should be perfect.

Step 4

Roll the dough into 14 balls. Store in a sealed container in the fridge for up to 1 week or freezer for up to 3 months.