Pre-heat the oven to 160C fan forced

Pit the medjool dates and place in a bowl. Cover in boiling water and leave to soak for 2 mins

Remove the dates and drain the water, and place into a food processor.

Add 1 TBS coconut oil and blend until smooth.

Add the 3 TBS almond butter and blend until a thick gooey paste has formed.

Using a 1/2 TBS measuring spoon, scoop out some of the paste and sing the back of a teaspoon (or your finger) scoop out onto a baking paper lined plate.

Repeat this until the paste is all used up. You can make the balls however big you want, but I find the 1/2TBS size is good and makes about 20 balls.

Take this plate and pop it into the freezer to help the sticky mixture set, so that it's easier to roll into balls. While the balls set, start on the hazelnuts.

Place the hazelnuts onto a lined baking tray and roast in the oven for 7-8mins. Remove and leave to cool. Once cooled, using your hands rub the hazelnuts together to help remove their outer husk. This tends to be quite bitter, so best to remove it.

Once you've removed the husk from the hazelnuts, place into either a mortar and pestle - or food processor and crush into bits.

Remove the balls from the freezer and roll into balls using your hands.

Roll each ball firmly into the crushed hazelnuts and set aside.

Allow them to firm in the freezer for about 30mins to get that perfect chewy texture.

Keep in the freezer in an airtight container for up to 7 days - if they can last that long!