INGREDIENTS

Base

1 cup dates

1 cup hot water

1 tbsp coconut oil

Pinch of Tasman Sea Salt Flakes

1 cup almond flour

2 cups desiccated coconut

Middle

½ cup almond butter

3 tbsp coconut oil

1 tbsp maple syrup

pinch of sea salt

Chocolate Outer

2 cups Pana Organic White Choc Chips

METHOD

- Soak the dates in hot water for 15 minutes, remove dates and reserve water.

- Add the date-soaked water, dates and coconut oil to a blender and process into a thick paste.

- Transfer your paste to a bowl, add the sea salt, almond flour and coconut and using your hands work into a moist cookie dough.

- Press into the bottom of a small lined bread pan. Place in the fridge to set for 2 hours minimum.

- To make the middle layer, add all ingredients to a small pot and over low heat, melt everything together, stirring continuously using a spatula. Pour mixture over your base and return to the fridge to set.

- Once set, use a knife to carefully flip the chilled mixture out of the tin. Trim the sides for more even-looking bars then use a sharp knife to cut 10 pieces. Return to the fridge.

- For the chocolate outer, place the Chips in a heatproof bowl, and set over a pot of just simmering water, stirring continuously. Remove from heat and allow to cool (and thicken) for 5-10 minutes.

- Remove bars from the fridge, and using a fork, dip each one into the chocolate. Place on a wire rack to set for 1-2 hours. Your bars will keep in the fridge for up to 3 weeks, but we doubt they will stick around that long!