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.

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

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.

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.

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

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.

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.

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 3. It makes 18 small squares.