To roast your hazelnuts, preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper and spread out hazelnuts into one single layer.

Bake for 5 minutes, keeping an eye on them to make sure they aren’t burning

Let them cool for 2-3 minutes, and then rub them vigorously in a clean tea towel to remove the skins. (It’s okay if you don’t get ALL of the skins off so every nut is completely naked, but removing the skins will make your hazelnuts less bitter when blended!)

In a food processor, blend hazelnuts until crushed.

Add prunes and coconut oil and pulse until mixed. Scrape down sides as necessary.

Add almond butter, cocoa powder, and salt. Blend until smooth.

Portion your energy balls (I used a 2-teaspoon cookie scoop) and roll into balls with your hands.

Store in an airtight container and allow to set in the fridge for about an hour before enjoying!

Yields 30 chocolate energy bites.