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Roast hazelnuts in the oven until light golden. Wizz in the food processor.
Remove ¼ cup of hazelnuts and set aside.
Add the dates to the large quantity of hazelnuts, cocoa, tahini, honey and blend again in the processor.
Line small trays with baking paper and press the mixture smoothly and evenly.
Pop in the fridge to chill while you melt the chocolate and coconut oil.
Once the chocolate is melted, add the ¼ cup chopped hazelnuts and mix.
Pour over each tray and sprinkle with salt flakes.
Return to fridge until chocolate is firm.