Pie

1. Preheat the oven to 350°F (180°C) and line a 10" springform pan with plastic wrap.
2. Spread the almonds and pistachios on separate baking sheets and roast for 15 minutes, stirring once halfway through. Set aside to cool. Reserve 1/4 cup of roasted pistachios for garnish.
3. In a food processor, coarsely mix the roasted almonds, 1/2 cup of roasted pistachios and hemp seeds. Pour into a large bowl and set aside.
4. Put the dates in the food processor with the coconut oil, cocoa, hazelnut butter and salt, and mix to form a dough.
5. Using your hands, combine the dough with the nut mixture and form a ball.
6. Press the dough into the springform pan. 
7. Refrigerate while you prepare the filling.

Hazelnut Chocolate Mousse

1. Melt the chocolate in a bain marie.
2. In a large bowl, combine all ingredients with a whisk and slowly pour in the melted chocolate. Whisk until the mixture becomes light and smooth.
3. Pour the mixture over the cooled pie crust and cover with plastic wrap.
4. Refrigerate for about 4 hours, until the mousse has hardened.

White Chocolate Cream

1. Soak cashews 45 minutes and drain, discarding the soaking water.
2. In a high speed blender, put all ingredients and blend until it becomes a thick cream (about 1 minute).
3. Pour the cream over the chocolate mousse layer and cover with plastic wrap.
4. Refrigerate for few hours until it has hardened (you can place in the freezer to speed up this step).
5. Garnish with the remaining 1/4 cup of roasted pistachios, coarsely chopped. 
6. Store in refrigerator covered with plastic wrap. Serve cold (after about 6 hours of refrigeration).