Base

In a food processor or blender, blend the dates until chopped into small pieces.

Then add the dry ingredients (nuts, cacao and salt) and blend again until everything is finely chopped, almost to a flour but still with some texture.

Finally add the liquids (vanilla and melted cacao butter), and pulse to combine. The mixture should stick together between your fingers when pressed (if not, add an extra tablespoon of melted cacao butter or coconut oil).

Pour into a french fluted tart tin lined with (biodegradable) wrap, press until firmly packed and then place in the freezer to set.

Filling

Blend all filling ingredients, except cacao butter, in a processor or blender until super smooth and creamy.

Then, while on low, add the melted cacao butter until combined.

Pour on the base, smooth to flatten, and place back in the freezer for an hour to set, or in the fridge for a few hours more.

Topping

Remove from the fridge/freezer and dust with cacao powder and crushed hazelnuts.

Slice and devour! Will keep in the fridge for up to a week, or in the freezer for a month.