• Preheat oven to 350 degrees F.

Base

• Place hazelnuts on a baking sheet and bake for 10 minutes or until they get slightly brown. Cool and then peel.
• Place peeled hazelnuts in a food processor, and blend until flour consistency.
• Add soaked dates and coconut. Pulse until you get a sticky paste. Set aside.

Filling

• Add cashews, maple syrup and vanilla to a blender and blend well. Set aside.
• Melt the chocolate in a microwave safe bowl (30 seconds, stir, 30 seconds, stir, repeat until melted) or over the stove (low heat).
• In a medium bowl, combine melted chocolate, cashew filling and cocoa powder. Mix well.
• Place 3 tablespoons of the base mixture in serving glasses. Press with your fingers to level it, about 1 inch high.
• Add chocolate filling to the serving glasses.
• Optional: add toppings of choice!