Preheat the oven to 350 degrees F (180 degrees C). If you are using unpeeled hazelnut, remove their skin by rubbing them using a kitchen towel.
Roast the Hazelnuts (1/2 cup) for 10-15 minutes, or until they are lightly browned. Give it a stir halfway through to ensure even cooking.
While the hazelnuts are toasting, puff your quinoa. Heat up a pan, with or without oil. Place your Quinoa (2 tablespoon) in and let it toast for 4-5 minutes, stirring frequently to avoid burning. The quinoa is ready when "pop" sounds can be heard. Set aside.
In a food processor, blend the Old Fashioned Rolled Oats (1/2 cup) and toasted hazelnut until a flour-like texture forms. Then, add in the Unsweetened Cocoa Powder (1/4 cup), Medjool Dates (1 cup), and Vanilla Extract (1 teaspoon), if using. Blend until cookie-dough like mixture forms. You may need to add some water or plant-based milk, a tablespoon at a time if the dough is too dry.
Stir in the puffed quinoa and roll them into 1 tablespoon-sized balls. Optionally, you can coat them with hazelnut by rolling them in chopped hazelnuts.
Enjoy them immediately, or let them firm up in the fridge for 1-2 hours before eating them!