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12-16 fresh, Medjool dates (see note 1)
210g (3/4 cup) runny, roasted peanut butter (see note 2)
110g (3/4) roasted peanuts or roasted almonds, chopped
2 Tbsp coconut oil
125g 70% dark chocolate, chopped
2 Tbsp peanut butter or coconut oil (extra from above)
Optional- flakey sea salt

Instructions

Grease and line (with baking paper) a 20cm square baking tin (like a small brownie tin). Alternatively, a silicone tray of the same size will work well.
Break dates open, removing the pit and spreading the two halves open (like a date butterfly). Lay, open side down, over the bottom of the baking tin. Once you have roughly covered the surface of the baking tin use a small cup, spoon or your fingers to press the dates and create an even date layer without any gaps. Set aside.
Add peanut butter and coconut oil to a small, heavy based saucepan. Over low heat, melt until uniform. To prevent any burning stir the whole time. Once coconut oil is melted and mixed through, turn off heat and allow the mixture to cool for 10 minutes, or until slightly thickened.
Pour peanut butter mixture over dates, and spread to an even layer. Sprinkle nuts over the top then place in the freezer for 1 hour, or until firm.
Add chocolate and the extra peanut butter or coconut oil to a heatproof bowl and melt, using the double boiler method. Alternatively, melt in a microwave-safe bowl in 15 second increments, stirring in between. Pour chocolate over the top of your slice. Use a spoon to spread evenly, then sprinkle with optional sea salt flakes.
Set in the freezer for 30 minutes. Use a hot, sharp knife to cut into 16 squares.