1. Make the crust: Preheat oven to 350 degrees Fahrenheit. Put hazelnuts and oats into a food processor or high-speed blender, and pulverize until they reach a flour-like consistency. Some small bits are fine. Dump into a medium mixing bowl, add all other ingredients, and stir well to combine. Press crust into an 8 or 9 inch tart pan. Bake for 15 minutes, then remove from the oven and let cool completely.

2. While the oven is on, toast hazelnuts for the topping. Put the 1/2 cup of hazelnuts onto a baking sheet and toast in the oven while the crust bakes. They should take 10-15 minutes to be fully toasted.

3. Make the Date Caramel: Put dates in a glass measuring cup or bowl, and cover with hot tap water. Let soak 10 minutes or until dates are warm and soft. Drain, and put all ingredients for caramel into your blender/food processor, and blend until dates are broken down and smooth. Add extra coconut milk, 1 T at a time, to thin it out, if needed. Scrape into a bowl and set aside.

4. Make Chocolate Whipped Coconut Cream: empty the can of coconut cream into a bowl, discarding any liquid at the bottom. Reserve the 2 T needed for melting the chocolate. Add all other ingredients, and whisk to combine. Set aside (or refrigerate until needed).

5. Prepare Toppings: roughly chop toasted hazelnuts. Melt dark chocolate with 2 Tablespoons in the microwave in 10 second intervals, for about 30 seconds total. Alternately, melt it on low in a small saucepan, stirring constantly.

5. Assemble Tart: Spread date caramel on the bottom of the tart shell. Top with whipped coconut cream, chopped hazelnuts, and a drizzle of dark chocolate. Slice and serve immediately, or store in the fridge for up to 5 days and serve cold.