Preheat oven to 350℉ . Line a baking sheet with parchment paper and add the raw hazelnuts. Spread apart and bake for 10-15 minutes or until they turn a caramel golden brown color.
Remove from heat and add to a clean, lint-free kitchen towel and cover the hazelnuts.
Using your hands over the towel, rub the hazelnuts firmly to remove the skin.
Once cooled, chop the hazelnuts either with a sharp knife, or in small chopper, or food processor until it is coarsely chopped. Set aside.
Chop the chocolate bar into small, ½ inch sized chunks or thin shavings. Set aside.
Add water into a small saucepan ¼ of the way (or less than half) and bring to a boil.
When the water begins to boil, add your snug-fit heatproof bowl on top making sure there are no gaps for water to seep into.
Add the chopped chocolate and stir occasionally until the chocolate has melted fully and is smooth. Turn heat off and set aside.
Slice the top of 8 soft medjool dates, gently remove and discard the pit.
Carefully spread about 1 tsp of the drippy peanut butter inside each date.
Next, add about a tsp of the chopped hazelnuts on the peanut butter and gently press it inside the dates. Each date should be filled with peanut butter and chopped hazelnuts.
Using 1 toothpick for each filled dates, carefully seal the stuffed dates through the center by poking the toothpick through as if you are sewing it back in.
Carefully dip each stuffed dates into the melted chocolate making sure to cover all side and set onto a large plate lined with parchment paper.
Add additional chopped hazelnuts to garnish and refrigerate for at least 20 minutes.
Once firm, store leftover dates in an airtight container in the refrigerator for up to 1 week. (Although I highly doubt it will last that long)
