Dark Chocolate Date Bars by Tanerxaydin

Ingredients

• 1.5 cup (250g) medjool dates, pitted
• 1/2 cup (120g) creamy almond butter
• 1 cup (100g) walnuts, roughly chopped
• 1/2 cup (45g) rolled oats
• 6 oz (170g) dark chocolate, chopped
• 1 tsp coconut oil (optional, for chocolate)
• 1/2 tsp flaky sea salt, for sprinkling

Instructions

1. Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a food processor, combine the pitted dates and almond butter. Process until a thick, sticky, and uniform dough forms, scraping down the sides as needed, about 2-3 minutes.
3. Add the chopped walnuts and rolled oats to the food processor. Pulse a few times until the walnuts are broken down into smaller pieces and evenly distributed throughout the mixture, but still retaining some texture.
4. Transfer the mixture to the prepared baking pan. Using a spatula or your hands, press the mixture firmly and evenly into the bottom of the pan. Place the pan in the refrigerator to chill for at least 30 minutes to firm up the base.
5. While the base chills, melt the dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring until smooth, or over a double boiler. If using, stir in the coconut oil until fully incorporated and smooth.
6. Remove the chilled date base from the refrigerator. Pour the melted dark chocolate over the top and spread it evenly with an offset spatula or the back of a spoon. Immediately sprinkle the flaky sea salt over the chocolate layer.
7. Return the pan to the refrigerator and chill for at least 1 hour, or until the chocolate layer is completely set and firm to the touch.
8. Once firm, use the parchment paper overhang to lift the entire slab from the pan. Place it on a cutting board and cut into 12 bars or desired shapes using a sharp knife. Serve immediately or store.