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Preheat the oven to 350°F (175°C). Spread the 1 1/2 cups raw hazelnuts in a single layer on a rimmed baking sheet and toast until the skins are cracked and the nuts are deep golden brown, 10–12 minutes. Transfer to a clean kitchen towel, fold the towel over the nuts, and rub vigorously to remove most of the skins. Let cool for 5 minutes.
Add the toasted hazelnuts to a food processor and pulse until they resemble coarse crumbs, about 10 one-second pulses — stop before they turn to paste. Add the dates, cocoa powder, salt, and melted coconut oil. Process until the mixture clumps together and holds its shape when pressed between your fingers, about 30–45 seconds.
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