Place the hazelnuts in a food processor and process on the highest speed for 10–15 minutes, stopping to scrape down the sides of the bowl at regular intervals, until you have a smooth butter.
Meanwhile, place the dates in a bowl with 50 ml boiling water and leave to soak for 10 minutes.
Add the dates and water, along with the remaining ingredients, to the food processor with the hazelnut butter. Process the mixture on high until you have a smooth, glossy consistency. You can add more liquid at this point if you want, it all depends on what consistency you prefer. I added little bit more milk to thin it slightly.
Transfer the spread to a jar or bowl and keep in the fridge, covered, until ready to use. The spread will keep for 1 week in the fridge.