This recipe is for two Ferrero Rocher dates you can eat right away, but if you have the time, since you are already getting out the ingredients and making the hazelnut butter and melting the chocolate (which you will have extra), make a few batches and keep it in the refrigerator.

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To a food processor, add the roasted hazelnuts and pulse until it turns into a thick paste. Then add the maple syrup, vanilla extract, and salt and continue pulsing until creamy (it's ok if it's more like a paste). Shake off excess, set back on a parchment lined plate, and sprinkle chopped hazelnuts on top. Cut a slit in each date and remove the pit. Fill each date with hazelnut butter (about ½ tsp) and place one hazelnut on top of the hazelnut butter.

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In a small saucepan, add the chocolate chips and melt on low heat while stirring until melted and no lumps remain (only a few minutes). You will have a lot of melted chocolate, but you need to have enough to dip the dates and get them covered. I don't add coconut oil (coconut oil makes the chocolate coating shine, but it also helps the chocolate harden), but it shines and hardens when using this chocolate chip brand.

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Using a fork, carefully and quickly dip dates one at a time into the melted chocolate. Shake off excess, set back on a parchment lined plate, and sprinkle chopped hazelnuts on top. Put dates in the freezer to chill for about 10 minutes, or until the chocolate is completely hardened. Store leftovers in the refrigerator for up to 2 weeks or in the freezer up to 2 months.

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