Pre-heat oven to 180ºC

To begin, roast 50g of the hazelnuts for 12 minutes, then leave until they are warm enough to touch. 

Remove the skins by bunching them up within a clean tea towel rubbing it between your hands. The skins fall off really easily. 

Crush the nuts using a pestle and mortar until they are fine. For smaller children, ensure they are very fine!

Soak the dates in hot water for 15 minutes, then drain and add the remaining 150g of hazelnuts, dates, oats, coconut oil and cocoa powder to a food processor. Process until it forms into a smooth mixture with no whole nuts visible.

Using your hands, roll into small ball shapes then repeat until the mixture is gone. 

You can leave the chocolates as is, or alternatively roll in the finely ground, roasted hazelnuts, or roll in a little extra cocoa powder or coconut.

Refrigerate for at least 2 hours before serving.