Step 1

Place dates in a small bowl. Cover with hot water and soak for 5 to 10 minutes.

Step 2

Meanwhile, pulse hazelnuts in a food processor until coarsely chopped. Add the dates and 1 tablespoon of the soaking water to the food processor. Add nut butter, cocoa and salt. Process until the nuts are finely chopped. Refrigerate the mixture for 15 minutes.

Step 3

Roll the mixture into 12 balls (about 1 scant tablespoon each). Chop the remaining 2 tablespoons hazelnuts and sprinkle over top, pressing slightly to adhere, if desired. Refrigerate the balls for at least 15 minutes and up to 1 week.