• 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. Alternatively, a silicone tray of the same size will work well.

  Break dates open, removing the pit and spreading the two halves open (like a date butterfly).  Lay, open side down, over the bottom of the baking tin. Once you have roughly covered the surface of the baking tin use a small cup, spoon or your fingers to press the dates and create an even date layer without any gaps. Set aside.

  Add peanut butter and coconut oil to a small, heavy based saucepan. Over a low heat gently melt. To prevent any burning keep stirring. Once mixture is melted and well combined, turn off heat and allow the mixture to cool for 10 minutes, or until slightly thickened.

  Pour peanut butter mixture over dates, and spread to an even layer. Sprinkle nuts over the top then place in the freezer for 1 hour, or until firm.

Chocolate Peanut Butter Topping

• Place chocolate chips, peanut butter and coconut oil in small dish and microwave at 50% power 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, peanut butter and coconut oil together.

  Once melted and mixed well together, pour over the top of your slice. Use a spoon to spread evenly, then sprinkle with optional sea salt flakes.

  Set in the freezer for 30 minutes. Use a hot, sharp knife to cut into 10-12 bars or more smaller squares.

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