Make the Crust

1. Combine the hazelnuts, shredded coconut, dates, vanilla and salt in a food processor. Blend, stopping every now and then to scrape the sides, until the mixture starts to clump and can be pressed together to hold its shape.
2. Scoop the cookie crust into a mini silicone muffin pan, placing about 1 packed tablespoon of the mixture into each slot. You will have 12 mini cookie cups.
3. Use your fingers to form the crust into a cup shape.

Make the Filling

1. Melt the chocolate and coconut cream in a small saucepan, over low heat. Stir the mixture frequently so that it does not burn. Another option is to melt the chocolate and coconut cream in the microwave at 20 second intervals.
2. Once melted, pour the mixture into each cookie cup, filling them up to the rim.
3. If desired, add crushed hazelnuts to the top of each cup for decoration.

Chill

1. Chill the cookie cups in the fridge for at least an hour, or until set. You can also put them in the freezer to harden faster.

2. Once the fudgy hazelnut filling has fully set, you can remove the cookie cups from the silicone pan. They should pop out easily.