Add date paste, cocoa powder, coconut oil, hazelnut butter, honey, vanilla and salt to your food processor and process until smooth and creamy, about 1-2 minutes.
Add the egg whites, about ¼ cup at a time, processing well between each addition. You can always add more or less egg whites to achieve the desired consistency.
Transfer to air tight container such a Mason jar and keep refrigerated for up to 2 weeks.
Notes
*Pasteurized egg whites have an expiration date, so make sure you choose a container with a date that's as far back as possible. Also, you could use regular egg whites if you are comfortable with the idea of consuming raw egg whites.