Soak flaxseeds in water for around 10 minutes.
Meanwhile mix hazelnut flour, coconut sugar and cacao in another bowl.
Add date syrup, chocolate-hazelnut spread and presoaked flax seeds.
First mix it with a forx, then knead with your hands to make a dough.
Split dough into 10 equal parts (around 24 g each) and form each one into a ball.
Roll each ball in chopped hazelnuts.
Put them on a pan and press down with your hand, then make a dent with your thumb.
Bake in preheated oven on 180°C for 10 minutes.
When they are baked, let them cool down and then fill dents with a bit of chocolate-hazelnut spread.
