Ingredients

Method

For the base:
• 160 g rolled oats
• 4 T coconut oil, melted
• 4 T maple syrup or honey
• A pinch of salt
For the bars
• 600 g Medjool dates
• 2⁄3  cup almond butter
• 4 T tahini
• A pinch of salt
For the chocolate topping:
• 340 g 70% cocoa dark chocolate drops
• 4 t coconut oil
• 60 g chopped almonds
• sea salt flakes, to finish

Method

Ingredients

1. Line a 20 x 20 cm baking tin with parchment paper, leaving some overhanging the sides for easy removal.

2. To make the base, pulse the oats briefly in a food processor or blender to break them down slightly but not to a powder. Combine the oats, coconut oil, maple syrup or honey and salt in a bowl. Press this mixture firmly and evenly into the base of the lined tin. Freeze for 10–15 minutes to set.

3. Remove the stones from the dates and flatten each date slightly using your fingers or the back of a spoon. Arrange the flattened dates in a single layer over the chilled oat base.

4. In a small bowl, mix the almond butter, tahini and salt until smooth. Spread evenly over the date layer.

5. To make the topping, melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.

6. Pour the melted chocolate evenly over the almond butter and tahini layer. Sprinkle over the chopped almonds and sea salt. Freeze until set – about 45 minutes to 1 hour.

7. Lift out of the tin using the overhanging parchment paper and slice into 12 squares. Store in the fridge for up to 2 weeks or freeze for up to 3 months. If eating from frozen, allow to stand at room temperature for 5–10 minutes.

Find more chocolate recipes here.

Stylist: Abigail Donnelly
Videographer: Barry de Villiers
Photographer: Shavan Rahim
Food assistant: Bianca Jones