Chocolate Hazelnut Energy Bites

Preheat oven to 350°F (175°C). Spread 1/2 cup of hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant and skins begin to crack. Allow to cool slightly.

Place the toasted hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins. Don't worry if some skins remain attached.

In a food processor, pulse the skinned hazelnuts until coarsely chopped. Remove 1/4 cup and set aside for coating.

Add 1 cup of rolled oats to the food processor with the remaining chopped hazelnuts and pulse until finely ground.

Add 8 pitted medjool dates to the food processor and pulse until they're broken down and begin to form a paste with the oat-hazelnut mixture.

Add 3 tablespoons of cocoa powder, 1/4 cup of hazelnut butter, 2 tablespoons of honey, 1 teaspoon of vanilla extract, and 1/4 teaspoon of sea salt. Process until the mixture comes together and forms a sticky dough.

Transfer the mixture to a bowl and fold in most of the 1/4 cup of dark chocolate chips, reserving a few for garnish.

Refrigerate the mixture for 15 minutes to firm up slightly, making it easier to handle.

With slightly damp hands, roll the mixture into 16 balls (about 1 tablespoon each).

Roll each ball in the reserved chopped hazelnuts to coat the outside.

In a small microwave-safe bowl, melt the remaining chocolate chips with 1 teaspoon of coconut oil in 15-second intervals, stirring between each until smooth.

Drizzle the melted chocolate over the energy bites or dip the tops for a more polished finish.

Refrigerate the energy bites for at least 30 minutes to set before serving. Store in an airtight container in the refrigerator for up to 1 week.