Combine the hazelnut meal and butter in a bowl and then press into the base of a 15cm square slice tin. Refrigerate.
Combine the cream cheese, sour cream, cacao and Natvia in a food processor and blitz until combined and smooth.
Sprinkle the gelatine over the espresso and 2 tbs cold water in a heat proof jug. Heat slowly over a pot of simmering water and whisk until the gelatine has dissolved. Remove from heat and stand to cool for about 5-10 minutes
Slowly pour the gelatine mixture into the food processor and process until combined
Pour the mixture over the hazelnut base and smooth the top. Cover and refrigerate for at least 4 hours or overnight until set.
Slice into squares and garnish with cacao powder and fresh fruit