Blend almonds in a food processor until finely ground.
Add all other ingredients (half of water first) and mix until it starts to come together. Add the rest of the water if the mixture is too dry.
Using a tablespoon, scoop out the mixture and shape into hazelnut-sized balls with your hands, packing the mixture together firmly.
This amount will make 13-14 hazelnut sized balls.
These can be kept covered in the fridge for 3-4 weeks.