• 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.

  Place the nuts in a food processor and process until broken down and crumbly.

  Add the dates and peanut butter and continue to process until mixture starts to come together in a sticky dough.

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

  Scoop out mixture and spread evenly into the lined pan.

  Place in fridge while you melt the chocolate topping.

Chocolate Topping

• 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.

  Pour the melted chocolate over the date mixture and spread out evenly.

  If using the peanut butter drizzle, microwave the peanut butter + coconut oil until melted and stir until combined, then drizzle it over the chocolate topping.

  Or use a small sauce pan over a low heat on the stove top to melt those ingredients together.

  I used a tooth pick to kind of swirl the drizzle in but that is optional.

  Place in the fridge to chill for about 30 minutes or until the chocolate is fully hardened. Slice into 16 squares and keep stored in the fridge for up to 2 weeks, or freeze for up to 2 months.