Vegan Chocolate Hazelnut Bars

Ingredients

• *For the hazelnut base:*
• 3 cup hazelnuts
• 100 gram (or 1 cup) Montezuma’s Absolute Dark Chocolate, roughly chopped
• 2 tablespoon coconut oil
• 160 gram (about 7 to 10) medjool dates, roughly chopped
• 1 teaspoon Halen Môn Anglesey Sea Salt
• 80 gram (or 1 cup) quick oats, optional
• 3 tablespoon chia seeds, optional
• *For the creamy date filling:*
• 350 gram (about 15 to 20) medjool dates, roughly chopped
• 1 teaspoon vanilla extract
• 45 gram (or 3 tablespoons) coconut oil, melted
• 75 gram (or ⅓ cup) nut or seed butter of choice, like peanut or almond
• 225 to 285 gram (or 1 to 1 ¼ cup) water, as needed
• 1 tablespoon Halen Môn Anglesey Sea Salt, plus more as needed
• *For the chocolate shell:*
• 300 gram (or 2 to 2 ½ cups) Montezuma’s Like No Udder Milk Chocolate Alternative, roughly chopped
• 3 tablespoon coconut oil
• Flaky sea salt, like Halen Môn Anglesey Sea Salt (for garnish)