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Turn the oven to 180° C fan.
Roast the hazelnuts for 8 to 10 minutes until fragrant and just beginning to turn golden.
Add them to a food processor and process on a medium speed for around five minutes. At first they will become very dry and then slowly the oils will release from the nuts giving you a creamy nut butter.
Add the soaked and drained Medjool dates with the cacao powder and process until smooth and creamy. Add sufficient nut milk to give you the desired texture.
Because this version isn't rammed full of sugar, it won't keep as long. My advice would be to keep it in the fridge and use it within a week or so. You can also freeze it into smaller pots if you prefer.