1. Preheat the oven to 170oC. Roast the hazelnuts in the oven for 6-8 minutes. Remove, place into a dry cloth and rub the skin off. Discard the skins and roughly chop the hazelnuts.
2. Soak the dates in boiling water (enough to cover) for 10 minutes.
3. Drain the dates, reserving the water. Put 60g cocoa, the dates, hazelnuts and coconut into a blender. Blend together to form a stiff dough, adding the reserved date water to help bind the mixture if required (you don't want it too wet).
4. Roll the mix into 30 even balls and coat in the remaining cocoa powder.