Ingredients:

  • 1.5 cups raw almonds
  • 0.5 cup pitted Medjool dates
  • 2 tbsp melted coconut oil
  • 0.25 tsp sea salt
  • 1 cup pitted Medjool dates, soaked
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp sea salt
  • 4 oz dark chocolate
  • 1 tbsp coconut oil

Instructions:

  1. Pulse the almonds in the food processor until they resemble coarse crumbs.
  2. Add 0.5 cup dates, 2 tbsp melted coconut oil, and 0.25 tsp salt to the processor, pulsing until a sticky dough forms.
  3. Line an 8x8 inch baking pan with parchment paper and press the almond mixture firmly into the bottom.
  4. Drain the soaked dates well and place them into the food processor with tahini, maple syrup, vanilla, and salt.
  5. Blend on high until the mixture transforms into a smooth, glossy paste, then spread evenly over the almond base.
  6. Melt the dark chocolate and 1 tbsp coconut oil together using a double boiler or microwave.
  7. Pour the liquid chocolate over the date layer, tilting the pan to coat the edges.
  8. Sprinkle a pinch of flaky sea salt on top and chill in the refrigerator for at least 2 hours.