For the base: add your hazelnuts to your food processor and blitz until turns into a fine meal.
Add your dates and salt and blitz again until the mixture becomes sticky
Press mixture down on the base of lightly greased mini cheesecake moulds. Set aside
For the filling: add all your ingredients to a blender and blend until smooth. You may need to add a little more water if your blender is having trouble.
Pour filling over base until each mould is filled. Try to even out the top by shaking or tapping the moulds or with a spoon.
Freeze overnight or for at least 4 hours
For the sauce, mix all sauce ingredients together in a small bowl. You may need to melt down the hazelnut butter and coconut oil ( use microwave or stove top). Spoon over cakes and garnish wish chopped hazelnuts
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-chocolate-hazelnut-mousse-cakes/