• 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 almonds to a food processor and process until broken down and crumbly. Add dates, peanut butter, protein powder, vanilla extract and salt and continue to process until a dough is formed.

  If the dough seems a little dry add water, a tablespoon at a time or if it seems too wet add more protein powder until it comes together in a smooth dough.

  Scoop date mixture out into the lined pan and spread out evenly. It should be about 1/2 inch thick.

  Freeze for 1 hour.

  Once your mixture is solid, remove from the freezer and slice into 12 equal slices or more smaller squares.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and 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.

  Once melted and working quickly, use two forks to hold each caramel bite and one by one, dip into the melted chocolate. Roll around until fully coated, then place on a 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. Sprinkle with a bit of flaky salt and place on the parchment lined tray.

  Place back in the freezer until hardened, 15-20 minutes.

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

  If fully frozen, allow them to soften slightly before enjoying - about 5 minutes.