Makes about 30 medallions
You will need:
8 large madjhul dates, pitted
1 cup, 120g raw cashews
1/3 cup, 70g cacao butter, melted
1/4 cup, 20g raw cacao powder
1/2 cup raw hazel nuts
Place all ingredients apart from the hazel nuts in a food processor and whizz to a smooth, sticky consistency. Add the hazelnuts, pulse few times just to chop them a bit and integrate into the mixture, leaving them in large pieces.
Lay the mixture on a baking parchment and shape/ roll it into a long sausage shape, about 2.5-3cm thick and 30 cm long. Make sure to press it well together. Roll and wrap the parchment around your shaped mixture and store in the fridge. When ready to serve just take out of the fridge, slice into thin slices, about 1cm thick, and enjoy!