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Mix the chia seeds with the warm water right away and set aside for 5-10 minutes.
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Using a food processor, pulse the dates and banana until smooth, then add the olive oil, a pinch of sea salt and about half of the hazelnut powder, and blend.
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Transfer to a small mixing bowl, add the chia seed mixture, mix with a spoon, then add the rest of the hazelnut flour and mix everything.
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Using a mini ice cream scoop or a teaspoon, put on a small cookie sheet lined with parchment paper, then add 1 hazelnut on top of each of them, pushing down the top of the cookie a bit.
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Cook in a 350F oven for about 25-30 minutes or until it starts getting golden.
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Remove from oven and let cool for a few minutes, then sprinkle some icing sugar if you'd like (optional). Let cool completely.
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Store in an airtight container.