Dates Stuffed With Hazelnuts and Chocolate

First, make the hazel nut paste by combining the 1 3/4 cup chopped hazelnuts, egg whites, confectioners' sugar and hazelnut liqueur (optional) in a food processor to form a paste (Mixture can be refrigerated, covered, up to 2 weeks).
Heat oven to 350 degrees. Place hazelnuts on a baking sheet; toast in oven until lightly browned, 3-5 minutes, watching closely so they don't burn. Set aside to cool.
Meanwhile, slice each date on one side to form a pocket; set aside.
Mix 1/3 cup hazelnut paste and chocolate in a bowl; spoon the hazelnut/chocolate mixture into each date. Sprinkle chopped hazelnuts over the filling.
Serve or refrigerate up to 1 week.