In a food processor, blend the dates, cocoa powder, almond flour, coconut oil, and water until smooth.
If using, mix in the hazelnut butter and vanilla, blending again until fully incorporated.
Transfer the dough to a bowl and refrigerate for about 30 minutes to make it easier to roll.
Scoop out small portions and roll them into bite-sized balls.
Roll the truffles in cocoa powder, shredded coconut, or crushed nuts for extra texture.
Place the truffles in the fridge for at least 30 minutes to firm up. Store in an airtight container for up to a week.
