Add walnuts, half of the hazelnuts, Oats and 4 sayer dates (or 2 medjool) to a food processor or blender and blend until mixture is crumbly.
Add 2 tbs of Organic maple syrup or Agave. You could also use date syrup.
Blend until all mixed together.
Transfer to a dish and put in the fridge or freezer to cool while making the rest.
Soak remaining dates for 15 mins in hot water. I normally do this right before making the dessert as it saves time. I normally use about 10 sayer dates or 5 medjool. You could use more depending on how much date caramel you want.
Rinse the dates but save 1-2 tbs of the water.
Add dates and water 1 tbs of water to blender and blend for 2-3 minutes until a thick paste like mixture. Add the other tbs of water if necessary.
Remove dish from freezer and spread the date caramel over the first layer.
Roast hazelnuts for 15 mins on 180c (fan). I normally do this step when I soak the dates too.
Remove hazelnut skins by allowing them to cool and rubbing them together in your hands.
Blend the hazelnuts until crumbly.
Melt dark chocolate on a low heat.
Once melted stir in the oat cream then the hazelnuts. (Save about 2tbs of the blended hazelnuts for the topping)
Spread the mixture over the 2nd layer and sprinkle the left over hazelnut to top.
Put in the freezer for up to one hour or the fridge for up to 2 hours.
Will last for upto a week in the fridge covered or in the freezer up to 6 months covered just thaw before serving.