Drain and rinse the cashews and dates.

In a high-powered blender (i.e. Vita-Mix) or food processor blend together cashews, dates, and water (if needed) until it forms a smooth paste. Add Rawmio Hazelnut Silk Spread and blend again until well combined.

Transfer paste to a small bowl and add cacao powder, vanilla, and sea salt. Mix to combine. Fold in chopped hazelnuts.

Spoon the fudge into a parchment lined 9x4 loaf pan, flattening the top. Place in freezer for 1-2 hours, until frozen.

Remove and cut into small squares. Sprinkle with fancy salt (I used crushed Himalayan) and serve.

Store in refrigerator or freezer.