Start by lightly toasting the hazelnuts in a dry skillet over medium heat for about 5 minutes, until fragrant and golden, then let them cool completely.
While the nuts cool, chop the pitted Medjool dates into small pieces to help them blend smoothly.
Place the toasted hazelnuts in a mixing bowl, then add the chopped dates. Use a spatula or your fingers to break down the dates and mix everything together until well combined and sticky.
Gently melt the dark chocolate in short bursts in the microwave, stirring in between, until smooth and shiny. You can also melt it over a double boiler if you prefer.
Pour the melted chocolate into the bowl with the nut and date mixture, then add a teaspoon of vanilla extract, a pinch of sea salt, and the tablespoon of coconut oil. Mix everything thoroughly until the mixture is evenly coated and sticky.
Line your small baking dish or silicone mold with parchment paper and press the mixture firmly into it, smoothing the top with the back of a spoon or spatula to create an even surface.
Place the mold in the fridge and chill for at least 30 minutes, or until the mixture is firm and holds together when pressed.
Once chilled and set, lift out the block and cut into small, bite-sized pieces. For a more polished look, you can roll them into balls or press into silicone molds before chilling.
Finish by sprinkling a little flaky sea salt or chopped hazelnuts on top for extra flavor and crunch, then serve immediately or store in an airtight container in the fridge.
