Combine dates, espresso (or substitute warm water), coconut oil and vanilla in a bowl. Set aside for 10 minutes to soak. Using a stick blender, puree until smooth.
In a large bowl, combine hazelnut meal, bukinis, cacao nibs, cacao and protein powder. Add date puree and a pinch of salt, and stir until sticky and combined.
Line a baking tray with baking paper and grease hands with a little coconut oil. Compress and roll mixture into 20 walnut-sized balls. Make an indent in the centre of each with your thumb, add a whole hazelnut, then reform ball around the hazelnut. Transfer to prepared tray and chill for 30 minutes to firm up. Dust with extra cacao to serve.