Place pitted dates in a small bowl filled with warm water. Set aside to soak for 10-15 minutes.
Line a rimmed baking sheet with wax paper and set aside. Pour each selected coating in shallow bowls and set aside.
Add hazelnuts to a food processor and process until finely ground.
Remove the softened dates from the bowl and drain excess water. Add the dates and cocoa powder to the food processor and blend until smooth, about 3-4 minutes. Scrape the sides occasionally to ensure the mixture is thoroughly combined.
Tip: Add a few drops of water at a time to get a smooth consistency, but don’t add too much.
Add coconut flour, coconut oil, maple syrup, vanilla extract, and salt to the mixture and process until combined.
Remove the dough from the food processor and divide into 15-18 equal-sized portions. Roll each section of dough into a ball before rolling in the selected coatings.
Once coated, you can place the truffles onto your prepared baking sheet and place in the refrigerator to chill for several minutes before serving.
