No-Bake Nutty Chocolate Squares

– To make the nutty layer

1. Unless you have a strong blender, soak your cashews for a few hours or boil for 10 minutes. Drain and set aside.
2. Blend all 200g of roasted hazelnuts into hazelnut butter. Do not soak or boil hazelnuts before blending. Hazelnut butter is the easiest nut butter to make, and even weaker blenders should manage it. If necessary, stop the blender and scrape down the sides, and repeat until you make a uniform hazelnut butter. (Of course, you can also use store-bought nut butter!)
3. Set aside about 50g (or 2 full tablespoons) of hazelnut butter to use later.
4. Add all the other ingredients to the remaining 150g of hazelnut butter and blend until you get a uniform, fairly smooth mixture.

– To make the chocolate layer:

1. Heat coconut milk or vegan cream. Remove from the heat, add the chocolate and stir until completely melted.
2. Add the remaining hazelnut butter and mix.

– To assemble:

1. Pour half the chocolate mixture into a medium-sized baking dish or flat-bottomed bowl lined with parchment paper, make sure it is evenly spread, and place in the freezer for about 20 minutes.
2. Add the nutty mixture on top and spread it out evenly.
3. Finally, top with the rest of the chocolate.
4. Freeze for a few hours, and cut into squares with a sharp knife.
5. Keep in the freezer until ready to serve. Enjoy straight from the freezer!