Line a 8x6 or 8x8 baking pan with parchment paper. Set aside.

Spread the 2 cups of hazelnuts onto a baking tray. Bake the hazelnuts for 8-14 mins, shaking half way through, until roasted and fragrant. Be sure to watch them carefully towards the end so that they don't burn!

While the hazelnuts are roasting, make sure all of your dates are pitted. If they are not gooey Medjool dates, soak the dates in hot water for a few minutes until soft. Then drain them and remove any excess liquid.

After the hazelnuts have been roasted, rub them inside of a tea towel to remove some of the loose skin.

Place the roasted hazelnuts into a food processor and process until a coarse flour forms.

Add in the cocoa powder and sea salt and pulse a few time until combined.

Lastly, add in the gooey or soaked dates and process until a uniform, sticky dough forms. You may need to stir and scrap down the batter from the sides of the bowl a few times during this process.

Pour the batter into your lined baking pan and press the batter down until evenly flat. You really can make these brownies however thick you like by either using the entire baking tray, or by leaving some empty space in the pan for thicker brownies.

Place the brownies in the fridge or freezer to set.

When ready to eat, remove the brownies from the freezer and use the parchment paper to lift them out of the pan. If desired, "frost" them with some Chocolate Hazelnut Spread.

Cut them into squares and enjoy!