Almond-date crust

1. Roast the almonds in the oven or in a small pan for a few minutes. Stir often to make sure they don't burn.
2. In a food processor, mix the almonds until coarsely chopped, then add the hazelnut butter and the dates. Mix again for a few seconds, until you obtain a sandy texture.
3. Drop about 2 spoonfuls of the mixture on the bottom of 6 250 ml Mason jars.
4. Refrigerate until it's time to assemble.

Chocolate-hazelnut mousse

1. In a double boiler, melt the chocolate and hazelnut butter together. Mix with a spatula and let cool for a few minutes.
2. Using an electric mixer or stand mixer, whip the aquafaba with the sugar to form soft peaks, about 2-3 minutes.
3. Using a spatula, delicately fold a third of the whipped aquafaba into the melted chocolate until there are no more white traces.
4. Fold in the rest of the aquafaba carefully to keep a maximum of volume.
5. Pour the mousse on top of the crust in the 6 jars.
6. Garnish with some broken up bark.
7. Let the mousse set in the fridge while you're preparing the white chocolate cream layer.

White chocolate cream

1. Soak the cashews for 30 minutes, then drain and rinse.
2. Mix all the ingredients together in a high-speed blender until creamy, about 1 minute.
3. Pour the cream on top of the mousse layer. 
4. Cover each jar with plastic wrap and refrigerate several hours until set.
5. Garnish with berries and more coarsely chopped bark.
6. Store in the refrigerator covered with plastic wrap. Serve cold.
7. Keeps for up to 2 days in the refrigerator, but will harden and won't be as creamy and soft.