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Preheat the oven to 150°C / 300°F.
Place the nuts in a single layer on a baking sheet. Toast in the oven for about 20-30 minutes until golden and the skin is starting to crack.
Remove from the oven and let cool slightly. Place the nuts on a rough kitchen towel and rub to remove the skin.
Place in a food processor and process until completely smooth (nut butter) and the oil from the hazelnuts has released.
Melt the cacao butter on very low heat in a small saucepan.
Mash the dates with a fork until the consistency of sticky caramel.
Add the melted cacao butter, cacao powder, mashed dates and water to the nut butter and process until smooth.
Alternatively combine the mixture by stirring with a spoon.
Taste and adjust the flavors to your preference.
Scoop into air tight glass jars. Keeps at least for a few weeks in the refrigerator.