Crush the biscuits so they become fine breadcrumbs.Using a food processor: Use a standard blade, add the biscuits, cover and blitz it a few times until the biscuits are finely shredded (do this in batches if needed).OR Crush the biscuits by hand: Two options below.Option 1) Put the biscuits into a resealable plastic bag. Gently push any extra air out of the bag and seal it. Go over it with a rolling pin and continue doing so until all of the biscuits resemble fine breadcrumbs or powder.Option 2) Add a handful of biscuits to a large mixing bowl and start crushing them by the end of a rolling pin. Slowly and carefully so that they all break up. Once they resemble fine breadcrumbs, place them into another mixing bowl. Repeat the same with the rest of the biscuits.Set the crushed biscuits into a large mixing bowl.
Chop the hazelnuts (in a food processor or on a chopping board with a knife). Add the chopped nuts to the bowl with crushed biscuits.
Add cocoa powder and mix. Add blackcurrant jam and orange flavouring. Stir thoroughly so that the mixture becomes sticky and crumbly.
When the mixture is sticky enough, take a spoonful (teaspoon) of the mixture and start making a ball with your hands. Press the mixture together so that it's firm and roll it between your palms until you get a regular-shaped ball. Set the ball on a plate aside. Repeat this step until all of the sticky mixture is used.
Coat the balls in a bowl of desiccated coconut. Press them harder and roll in the coconut if needed. Set aside.
These no-bake coconut and chocolate balls can be served right away. Keep them in an airtight container in the fridge for up to 10 days.