Preheat the oven to 180 degree celsius and bake the hazelnuts on a baking tray for 12 minutes.

In a food processor, blend the dates and luke warm water on high until smooth, and set it aside.

When the nuts are done, transfer to the blender and blend on low.

Gradually increase to medium until it turns into hazelnut butter.

Add the blended dates and cocoa powder into the blender.

Start blending on low and gradually increase to high. Stop the blender to scrape down the sides if needed.

Once the nut butter gets smooth and glossy, it's ready.