1. For the base, add the hazelnuts, macadamias and cacao powder to a food processor and blitz until it forms a crumb. Now add in the dates and peanut butter and blitz again until well combined. It should be sticky and soft. If it's too dry, simply add a splash of maple syrup or water to loosen.
2. Line a loaf tin with baking paper and press the base ingredients into it, pressing right into the edges and making it nice and flat. Transfer to the fridge and allow it to set whilst you get onto your top layer.
3. For the top layer, melt the chocolate over a double boiler method, then stir through the peanut butter. Spread it over the top and then sprinkle over the chopped hazelnuts and put back into the fridge to set firm.
4. Store in an airtight container in the fridge for up to 7 days.