In a food processor, process the Medjool Dates (11), Almonds (1/4 cup), Walnut (1/4 cup), Hazelnuts (1/4 cup), Unsweetened Cocoa Powder (1/4 cup), Flaxseeds (1 tablespoon), and Kosher Salt (1 pinch) for 3 minutes until blended.
Transfer to a greased 8x8-inch baking dish and press the crust down with the back of a spoon until it is firm and even.
Wash out the processor and add Banana (2), Unsweetened Cocoa Powder (1/4 cup), Creamy Peanut Butter (1/4 cup), Maple Syrup (1/4 cup), and Kosher Salt (1 pinch). Process until smooth and silky.
Pour over the crust. Smooth it out evenly with a spatula. Cover and place in the freezer for about 5 hours, or until firm.
Once firm, garnish with the Finishing Salt (to taste) and cut into squares. Serve straight from the freezer, or allow to thaw for a few minutes before serving. Keep the leftovers in the freezer.