Preheat oven to 375 degrees F and line a baking sheet with parchment paper.⁠⁠

Spread hazelnuts out on baking sheet and roast for 10-15 minutes. Once lightly cooled, you can put them in a kitchen towel and rub the skins off or do it by hand. Whatever is easier for you. Don't worry if some is left on. Taking the skins off helps make them taste less bitter.⁠

Add the hazelnuts, dates, coconut cream to a high speed blender. Blend until combined, scraping down the sides if needed. ⁠⁠

Add the cacao powder, vanilla, maple syrup, chia seeds, sea salt and blend again until smooth. Taste and add more flavour if needed. ⁠⁠

⁠Put in the fridge for 1-2 hours to thicken up. ⁠⁠

Divide into bowls and top with berries, coconut whip, crushed hazelnuts, hemp seeds, etc.⁠⁠