• Line a 7 x 5-inch loaf 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.

  Add the pitted dates to a food processor and process until they form a sticky paste. If the dates are dry, soak them in warm water for 10 minutes and drain well before blending.

  Add the shredded coconut, hemp hearts, almond flour, protein powder, nut butter, melted coconut oil, vanilla, and sea salt.

   Blend until the mixture begins to clump together and holds its shape when pressed between your fingers. Add milk, one tablespoon at a time, only if the mixture is too dry.

  Transfer the mixture to your prepared tin and press down using the back of a spoon or the bottom of a glass. Smooth the surface and refrigerate for 15–20 minutes.

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave with 20 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.

  Pour the melted chocolate over the chilled base and spread evenly to cover.

  Sprinkle with extra coconut, hemp hearts, or flaky sea salt while the chocolate is still soft.

  Refrigerate for approximately 45–60 minutes, or until the chocolate has firmed up.

  Remove from the tin and cut into 8-10 bars using a sharp knife. For cleaner slices, allow the bars to sit at room temperature for a few minutes before cutting.

  Store in an airtight container for up to 1 week or freeze for up to 3 months, separating layers with baking paper to prevent sticking.

  Tip: For a softer, chewier texture, allow frozen bars to sit at room temperature for 5–10 minutes before enjoying.