Preheat the oven to 180°C (fan 160°C) / 356°F. Spread the hazelnuts on a baking tray and roast for 8–10 minutes, until fragrant and golden. Allow to cool slightly. Rub the hazelnuts in a clean tea towel to remove most of the skins (optional).

Add all the roasted hazelnuts to a food processor and blend for 5–7 minutes, scraping down the sides as needed, until a smooth hazelnut butter forms.

Add the soft pitted dates, coconut oil, all of the hazelnut butter (from step 2), sea salt, and 2–3 tbsp water to a food processor or blender. Blend until very smooth and creamy. If needed, add extra water 1 tsp at a time until spreadable.

Chop the dark chocolate into small pieces and melt gently using a bain-marie or microwave in 30-second bursts. Stir until completely smooth.

Spoon a small amount of melted chocolate into the base of each mould cavity (about one-third full). Place in the freezer for 10 minutes to partially set. Once set, spoon in the hazelnut-date caramel layer, filling another third of each mould. Finally, top with the remaining melted chocolate. (Optional: stir a few tablespoons of extra chopped roasted hazelnuts into the melted chocolate before spooning it over the top.) Smooth the surface with the back of a spoon if needed.

Chill in the fridge or freezer for at least 30 minutes, or until fully set. Pop out of the moulds and store in an airtight container in the fridge.

They keep for up to 2 weeks in the fridge. For the best texture, let sit at room temperature for 5 minutes before eating.