Soak buckwheat in water for 3-4 hours. Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly.
Put it in a large pan or a medium pot with 300 ml almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15 minutes (make sure you don't overcook it). Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
Melt coconut cream and chocolate over low heat in a medium pot. Set aside and let it cool down a bit.
Combine buckwheat and drained dates in the blender. Blend until you get a thick paste. If the paste is too thick to blend, add 1 tablespoon of almond milk.
Transfer this thick paste to a bowl, add in melted coconut cream and chocolate, raw cacao, and ground roasted hazelnuts and mix everything briefly with a hand mixer until all is well combined. Adjust sweetness if needed.
Place the chocolate mixture in the fridge overnight to firm up. In the morning, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands.
Dip the balls in chocolate or toss them in cacao powder to coat.
Keep the balls in the fridge.
NOTE ON COCONUT CREAM Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.