Roast the hazelnuts for about 30 minutes on low 110C / 230F until they get a nice deep flavor and crunch. Remove the skins by rubbing the roasted hazelnuts between two sheets of a paper towel.
Add the hazelnuts to a food processor and blend into a flour. Remove from food processor.
Process dates into a gooey consistency. Add in cacao powder, stevia, salt and pulse until well combined.
Add in oats, pulse. If too dry you can add a few tbsp of water.
Mix in the hazelnut flour and kneed it into a ball.
Press the dough into a with parchment paper lined dish. Press it down well and even by laying another sheet on top. Place in the fridge for 10 minutes.
Melt the chocolate au bain marie, above hot water, and pour it over the dough. Sprinkle on the cacao nibs and let it set in the fridge for about 30 minutes or until hard.
Slice with a sharp knife into squares or bars. Keep in the fridge for up to 5 days. Also freezable.