Step 1

Grease 8*4 inch (21*10cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.

Step 2

Soak the dates in hot water for 15 minutes or until they are soft.

Step 3

Toast the hazelnuts in a pan over medium heat for almost 3-5 minutes.(If your hazelnuts are raw it takes 5 minutes. If you want to take the skin, rub the hazelnuts with your hands or with a paper towel) Stir in every 15-20 seconds to prevent them burning. Take them from the heat when they give off their aroma. Let them cool.

Step 4

As the dates are soft enough, remove the pits. When the hazelnuts are cool, place them into a food processor and pulse for 8-10 seconds to make big and small hazelnut pieces. Remove the chopped hazelnuts into a bowl.

Step 5

Put the dates into the food processor and pulse until they turn into a paste.

Step 6

Add the chopped hazelnuts into the food processor and mix until dates and hazelnuts form a paste. Spread the mixture evenly with your hand and spoon into the pan.

Step 7

Melt the chocolate over bain marie:Place the chopped chocolate into a heat proof bowl that sits over a pan of simmering water. Stir often. You can melt the chocolate in the oven: Place the chopped chocolate into an ovenproof dish. When the chocolate starts melting, stir the chocolate. Stir as needed.

Step 8

Pour the chocolate over the hazelnut-date mixture and keep in the fridge for 15 minutes or until the chocolate sets. Slice the mixture into 6 even rectangle bars. Then slice each bar into It makes 18 small squares.