Preheat the oven to 360 F.

For the crust, put the raw hazelnut on a baking sheet and toast them for 10 minutes or until they get slightly brown.

Once cool, peel the hazelnuts. 

Place the hazelnuts into a food processor, and blend into a flour consistency.

Add the soaked dates and shredded coconut. Pulse a few times until you get a sticky paste. Set aside.

For the filling, blend together the soaked cashews, maple syrup and vanilla extract. Set aside.

Melt the chocolate. To melt chocolate on the stovetop, place the chopped chocolate on the top of a double boiler over barely simmering water. This method keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching and separating. (see notes for microwave option)

In a medium bowl, combine the melted chocolate, cashew filling and cocoa powder. Stir to combine.

In a glass of your choice, place 3 tbsp of the mix for the crust and press with your fingers to level it. This base should be one finger high.

Fill the glass with the chocolate filling. 

Optional: leave room for toppings. The ones that work well with this recipe are berries, coconut, or vegan ice-cream.

To store, cover, and put in the fridge for 2-3 days.  For longer-term storage, keep the crust and pudding separate in the freezer for 1-2 months.