Blend dates to a paste in your food processor. Remove the date paste and blitz the hazelnuts to a coarse crumb.
Add the ground almonds, cocoa powder, salt and date paste to the food processor. Blend to combine to form a soft dough that holds together between your finger tips. It shouldn’t be sticky.
Line an 8 - 9 inch square tin with baking paper (or you can use a 7*11inch rectangle tin) with baking paper and lightly grease with spray oil.
Transfer dough to the tin and spread evenly using your finger tips. You can cover the top with a piece of baking paper which makes packing down and spreading the mixture evenly a little easier.
Melt chocolate in a microwave safe bowl or jug using 30 second increments; it shouldn’t take longer than 2 minutes.
Stir peanut butter into melted chocolate and pour over the brownie base. Sprinkle the chopped hazelnuts over the top and place into the fridge to set for at least 3 hours or overnight.
Slice brownies and store in the fridge for up to two weeks in a seal tight container.
Brownies are even more delicious when allowed to sit at room temperature for 5 - 10 minutes before digging in!