• Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or use a silicon bar mold or 10-12 muffin cups.

  Put dates and peanut butter in a food processor and process until smooth. Add chopped walnuts and protein powder and pulse a couple of times to combine.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your date bars.

  Press the mixture into the lined pan in an even layer. Chill in the freezer for 1 hour.

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 bars from the freezer and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 10-12 bars or pop out of molds.

  Once melted use two forks to hold each bar and one by one, dip into the melted chocolate and roll around until fully coated, then place back on the parchment lined tray.

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

  Drizzle any excess chocolate over the bars with a spoon.Sprinkle with flaky salt if desired, then chill until chocolate has set.

  Store leftover bars in the fridge in an airtight container for up to two weeks or freezer for up to 3 months.