• Line an 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. Or use a silicon baking pan.

  Add the dates, tahini, protein powder, coconut oil and vanilla to the bowl of a food processor and process until the mixture is well combined into a thick paste. Some date chunks remaining is fine as it adds texture to the bars.

  Stir in the chopped walnuts.

  Press the mixture into a pan in an even layer using a spatula, back of a spoon or even wet hands. Chill in the freezer for 1 hour.

  Remove from freezer and remove from pan using the parchment paper overhang on opposite sides, and seton a large cutting board. Cut into 10-12 bars or more smaller squares.

Chocolate Coating

• 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.

  Roll the bars in the melted chocolate using two forks and place bars on a parchment lined baking sheet. Once the bars are all dipped, place in the freezer to set for 15 minutes. Sprinkle with sea salt if desired.

  Place the tray of chocolate covered date bars in the freezer for 30 minutes or until the chocolate hardens. Store any uneaten bars in a tightly closed container in the fridge for up to 2 weeks or freezer for up to 3 months.