Place all the ingredients in a food processor without the water and blend. Add the water tablespoon by tablespoon as needed if the mixture won’t blend. This can be because the dates are too dry. Blend until the nuts have broken down and the mixture is dough-like.

Transfer the mixture to a bowl and roll into 25g balls, pushing a hazelnut into each centre.

Pop these onto a nonstick tray and chill in the fridge for about 30 minutes.

Melt the chocolate and dip each ball into the chocolate and sprinkle with some chopped hazelnuts.

Chill in the fridge again and pop into a Tupperware. Store in the fridge.

They will keep for about 6 weeks quite happily if they last that long.