• Start by toasting the hazelnuts in a 160°C/320°F oven for 5-8 minutes, or until lightly golden.
• Reserve 15 whole toasted hazelnuts and while still warm, process the remaining nuts in a food processor until no large chunks are visible.
• Add the cacao and maple syrup, then process again
• Roll small spoonfuls of the mixture and press it into a date, placing a whole hazelnut in the centre. Fold the date back over the mixture (it won't fully enclose) and set aside while you fill the remaining dates.
• Chop the remaining hazelnuts and set aside for sprinkling

Melting the chocolate

• Place the chocolate into a small microwave safe bowl
• Microwave the chocolate for 1 minute, then stir vigorously for about 10 seconds
• If the chocolate hasn't yet melted, heat again for 20 seconds, then stir again for 10 seconds
• Repeat for another 10 seconds in the microwave if necessary. Be careful not to overheat the chocolate, as it won't set properly if it's been too hot.

Dipping the filled dates

• Take one date at a time and dip it into the melted chocolate, using a fork to roll it until it's completely coated. Lift it out of the chocolate with the fork, then tap the fork on the side of the bowl to remove excess chocolate
• Place the coated date onto a sheet of baking paper, then sprinkle it with some of the remaining hazelnut pieces
• Repeat with the rest of the dates
• Store in an airtight container, in the fridge for up to 2 weeks. They can also be frozen for around 3 months