Toast hazelnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Let cool slightly, then rub off skins with a clean towel. Tip: Skip this step if using pre-toasted hazelnuts.

Combine hazelnuts, dates, cacao powder, maple syrup, vanilla, and salt in a food processor. Blend until a sticky dough forms (about 2 minutes). Tip: If mixture is too dry, add 1 tbsp water.

Scoop tablespoon-sized portions and roll into balls. For extra texture, roll in shredded coconut. Tip: Wet hands slightly to prevent sticking.

Chill on a parchment-lined tray for 10 minutes to firm up before serving.