If hazelnuts are raw, preheat oven to 180˚C and roast in oven for 5 – 10 mins (until slightly brown). Allow to cool before blending.
For the base - in a blender, blitz dates until they form a paste. Add the almond meal/flour, 3 tablespoons of cocoa powder and blend to combine. Lastly add 1 tablespoon of milk and blend to combine. Scoop evenly into 4 muffin tins (or similar moulds/container) and press down to compress.
For the top layer - Add 1 cup of hazelnuts to a blender and blend until they start to turn into a “nut butter”. Add honey, 2 tablespoons of cocoa powder and 1/4 cup milk and blend until a smooth consistency. Scoop evenly onto the top of the base.
Roughly chop remaining 1/2 cup of hazelnuts and evenly distribute onto the top of the mixture. Place in freezer for approximately 1 hour to set before de-moulding.
Enjoy frozen or slightly defrosted.