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In a bowl, just cover the dates with boiling kettle water and leave to soak for 5 minutes, then drain.
Toast the hazelnuts in a small frying pan until lightly golden, shaking regularly, then crush in a pestle and mortar until fine.
Put the dates in a blender with the tofu and cocoa.
Finely grate in the orange zest, squeeze in the juice, add 1 ice cube, if you have it, and blitz until super-smooth, stopping to scrape down the sides with a spatula a few times.
Decant the mixture between little pots, glasses or cups, and either eat right away, or cover and stash in the fridge until you want them (up to 3 days).
Serve each pot with a spoonful of yoghurt, a sprinkling of crushed hazelnuts and some extra fruit, of your choice.