Rinse millet well and let it drain thoroughly. Put it in a large pan or a medium pot with 350 ml almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15-16 minutes (make sure you don't overcook it).

Remove from heat. If there is any liquid left, drain it well and let it cool down completely.

Melt creamed coconut and chocolate over low heat in a medium pot. Set aside.

Drain dates and place them in the blender. Add cooked millet and blend until you get a thick paste.

Add melted chocolate, ground hazelnuts, and process again until you get a smooth, thick chocolate cream. Adjust sweetness if necessary by adding a little bit of date syrup.

Add 1-2 tablespoons almond milk if the chocolate cream is too thick.