Ingredients:

  • 1 cup (200g) Medjool dates, pitted
  • 1 cup (120g) Walnuts
  • 1/4 tsp (1g) Fine sea salt
  • 1 cup (175g) Dark chocolate chips (70% cocoa or higher)
  • 1 tbsp (15ml) Coconut oil, virgin
  • 1/4 tsp (1g) Vanilla extract
  • 1/2 tsp (3g) Flaky sea salt

Instructions:

  1. Place the pitted dates in the food processor and pulse until they form a thick, sticky paste.
  2. Add the walnuts and fine sea salt to the processor, pulsing until the nuts are broken down into small pieces but still retain some crunch.
  3. Line an 8x4 inch loaf pan with parchment paper, leaving an overhang on the sides. Transfer the date-nut mixture into the pan and press down firmly until the surface is level and tightly packed.
  4. Melt the dark chocolate and coconut oil together in 30-second intervals in the microwave, stirring until smooth. Stir in the vanilla extract.
  5. Pour the chocolate over the nut layer, spreading it evenly to the edges, and sprinkle the top with flaky sea salt.
  6. Transfer to the refrigerator and chill for at least 2 hours until the chocolate is firm.