Begin by placing the raw hazelnuts into a food processor. Pulse them until finely ground, about 30 seconds.

Next, add the pitted Medjool dates, espresso, unsweetened cocoa powder, vanilla extract, chia seeds, and a pinch of sea salt to the processor with the ground hazelnuts. Blend until well combined, forming a sticky dough.

Continue processing until the mixture turns into a cohesive ball that sticks together easily, pulling away from the sides of the bowl.

Use a small scoop or your hands to portion out the mixture and roll each portion into bite-sized balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.

Chill the balls in the refrigerator for about 30 minutes until firm.

Transfer the chilled energy balls into an airtight container. Store at room temperature or in the fridge for longer shelf life.