• Add the dates, almond butter, protein powder and vanilla to a food processor and blend until you have a smoothish fudge like mixture. A few bits of dates remaining is fine as it add to the texture.

  You can either press the mixture into a loaf tin lined with baking paper, or press into silicon moulds. I used a silicon mini muffin tray to create the round cup like shape in the recipe image.

  Freeze for 2 hours, then dip into the melted chocolate.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the fudge bites and after checking they are firm and set, remove from pan using the parchment paper handles and cut into10-12 bars or more smaller squares or pop out of molds.

  Once chocolate is melted use two forks to hold each fudge bite and one by one, dip into the melted chocolate, and roll around until fully coated, then place on a parchment lined tray or dish.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Sprinkle with flaky salt if desired, then chill until chocolate has set.

  Transfer to the fridge to allow the chocolate to set (around 10 minutes).

  Store in the fridge for up to 1 week or freezer for up to 3 months.