Add the roasted hazelnuts to a food processor and pulse 8 to 10 times until you have a coarse, crumbly texture. Don't over-process or you'll get hazelnut paste.

Add the pitted Medjool dates, cacao powder, almond butter, maple syrup, and sea salt to the processor.

Process for 60 to 90 seconds, stopping to scrape down the sides once or twice, until the mixture clumps together and holds when pressed between your fingers.

If the mixture crumbles and won't hold, add water one teaspoon at a time and pulse again. If it's too sticky to handle, refrigerate for 20 minutes.

Spread a little extra cacao powder in a small shallow bowl. Scoop tablespoon-sized portions of the mixture and roll between lightly damp palms into smooth balls.

Roll each ball in cacao powder until coated, then place on a lined tray.

Refrigerate for at least 30 minutes until firm. Store in an airtight container in the fridge.