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Roast the hazelnuts in an air fryer, oven, or pan until the skins are loose. Remove the skins by placing the hazelnuts in a tea towel and shaking.
Add 150-170 g of the peeled hazelnuts to a food processor and blend until a smooth hazelnut butter is formed, about 2 minutes.
Add 1 tbsp coconut oil and a generous pinch of salt to the hazelnut butter and blend for a further 2 minutes.
Add 100 g of pitted dates and 2-3 tbsp of water to the hazelnut butter and blend until a creamy caramel-like texture is achieved.
Roughly chop the remaining 50 g of roasted hazelnuts.
Melt 200 g of 70% dark chocolate using a bain-marie or microwave.
Line silicon molds with the chopped hazelnuts, then pour in the melted chocolate to create a base layer.
Freeze the chocolate bases for a few minutes until set.
Spoon the hazelnut caramel into the chocolate bases, smoothing it out with a palette knife or spoon.
Drizzle the remaining melted chocolate over the top of the caramel layer to create a chocolate topping.
Freeze the bites for 15 minutes to set completely before removing from the molds.