1. In a food processor (affiliate link), place the oats and whiz around until it turns to coarse flour. Add the hazelnuts (or almonds), dates, and cocoa, and whiz again until the dates and nuts are like coarse sand. Toss in the almond butter, vanilla, water, and salt. Pulse until the mixture sticks together when pinched. If it’s too crumbly, pulse in more water, one teaspoon at a time. Add the chocolate chips to the processor and pulse a few times until combined with the dough.
2. Transfer the mixture to a medium bowl. Use a one-tablespoon cookie scoop to scoop into round balls. Roll in your hands to smooth, and place on a parchment-lined baking sheet. You can refrigerate or freeze. Then, store it in airtight containers in a fridge or freezer.

*To toast nuts, place them on a rimmed baking sheet (affiliate link) at 350° for about 10-13 minutes until they start to smell delicious.

**If your dates are old and hard, soak them in hot water for about 10 minutes.