Instructions

1. Preheat oven to 300 degrees F. Place hazelnuts, almonds and cashews on a baking sheet. Roast the nuts for 10-15 minutes until just golden brown. Rub the hazelnuts to gently remove as much skin as possible. 
2. In a food processor, process the nuts until finely chopped. Remove the nuts and set aside. 
3. In the empty food processor base, place the dates, coconut oil, vanilla and cocoa and process into a paste. Add the nuts and 1/4 cup of the peanut butter to the food processor back to the food processor and process until a sticky dough forms. Add more of the peanut butter, if necessary to have it stick together.
4. Roll into tablespoon size balls (I used this scooper to remove the balls) and place on a baking sheet. Place in the fridge until hardened, then enjoy! Store in the fridge for 1-2 weeks.