- Blend all filling ingredients in a food processor until a sticky dough forms.
- Fill each date with around 1.5 tsp filling. Place on a lined tray and freeze for 40 minutes.
- Mix melted chocolate with hazelnuts, coat each date, then freeze for a further 15 minutes.
- Store in an airtight container in the fridge for up to 2 weeks or freezer for up to 4 weeks. 
Notes: Coconut butter texture varies by brand; melt gently in 30-second intervals, stirring between, until pourable. If the filling is too crumbly, add extra coconut butter or a small amount of coconut oil until sticky.