Servings: 12 to 16 bars
- 12 medjool dates, pitted
- 1/2 cup tahini
- 1/2 cup almond butter
- 2 tbsp coconut oil
- 2 tbsp chia seeds
- 1/2 cup unsalted macadamia nuts, chopped
- 1 cup Hemp Hearts
- 1 pinch of fine sea salt
- 100 g bar of dark chocolate (70% or higher)
- 1 teaspoon coconut oil
In a medium bowl, mash the dates with a fork. If your dates are too dry you can soak them in hot water for around 15 minutes. If they still won’t mash easily, you can blend them in a blender with a tiny bit of water.
Next, add the tahini, almond butter and coconut oil and mix until it is well combined. Then add in the chia seeds, macadamia nuts and Hemp Hearts and mix until it forms a soft dough.
Press the dough into a parchment paper lined 8×8 pan. Put the pan in the freezer to let the bars set. Next, melt the chocolate and coconut oil in either a double boiler or a metal bowl over a pot of boiling water.
Once the chocolate is melted, remove the bars from the freezer and pour the chocolate over the top making sure it is spread out evenly. Put the bars back in the freezer for at least 15 minutes or until the chocolate is set.
To serve, cut the bars into squares (of whichever size you like) and let them thaw for around 5 minutes. Store the bars in an airtight container in the freezer until you’re ready to eat.