Bring the Non-Dairy Milk (1 3/4 cup) to boiling point, then remove from heat and stir in Unsweetened Chocolate (170 gram) until completely melted.
Add Coconut Oil (1 tablespoon) and stir it in until it dissolves.
In a blender, combine chocolate milk and Medjool Dates (1/2 cup) and blend on high speed until smooth.
Pour the cream into serving cups/glasses and refrigerate for 4 hours.
When ready to serve, sprinkle the top with Hazelnuts (1 pinch). Enjoy!