Toast the nuts in a 300 degree oven for 5 minutes. Separate the 15 whole hazelnuts and set aside.
Combine the topping ingredients, hazelnuts and nibs, in a food processor and pulse to break down into a coarse meal. Set aside in a flat dish.
Combine the hazelnuts, cashews and oats in the food processor and blend into a fine meal. Add the cacao powder, dates, vanilla and salt and pulse to combine until the dates are incorporated and the mixture in sticky and crumbly.
Add the water and pulse to combine, the mixture should become fudgy and stick together.
Scoop with a spoon, press a whole hazelnut into center and roll into a ball, roll the ball in the topping mixture and set on a plate. Repeat with all the dough and chill to set.
Balls will keep at room temp for a day or two, then store in refrigerator for up to a week. Freeze for a month.
Enjoy!
