For the coating: In your food processor, add in hazelnuts and pulse to your preference or to the size of the pictures shown. Set the grinded nuts to a small bowl and set the bowl aside for coating later.
For the filling: In your food processor, add in hazelnuts. Pulse a few times until the nuts resemble a coarse meal. Add in dates, water, almond butter, and salt. Pulse ingredients together until it forms the consistency of mouldable cookie dough. With your hands, mould into 24-26 balls.
For the truffle exterior: In your food processor, add in dates, semisweet chocolate, coconut oil, cocoa powder, and salt. Pulse until the mixture becomes a mouldable mass, similar to the consistency of the filling. Roll the truffles into 24-26 balls, flatten, and wrap each truffle around the filling to create ferrero rocher!
Coat each truffle with the prepared grounded hazelnuts.
Enjoy immediately, or keep in the refrigerator for up to 1-2 weeks.
Recipe by Radiant Rachels at https://radiantrachels.com/healthy-ferrero-rocher/