Crush dates in the food processor or blender until they stick together. Roast the hazelnuts in a pan. Peel something after roasting. Add hazelnuts, cocoa nips and salt, mix further.
Finally, mix cocoa, coconut blossom syrup, until a dough-like mass is formed. If the dough is too dry, add a little coconut oil. Refrigerate the mass in the refrigerator for 20 minutes. Then, by hand, make small, solid balls and turn in the grated coconut.