• If using a 5 x 7-inch loaf pan, line it with parchment paper. I used a 6 cavity financier mold but you can use any rectangular bar mold. A silicon mold won't need parchment.

  If you don't have a mold, press the mixture into paper cupcake cups or into a parchment-line baking pan and cut bars once frozen. It does not matter what shape they are, they are delicious whatever shape they turn out.

  Add the dates to a food processor and process until smooth (a few bigger bits of dates are ok). Add almond four, cocoa, nut butte, and vanilla extract and pulse until combined.

  Press the dough into each mold opening or into a cupcake pan. Using my financier mold, I filled six long furrows. Freeze them for 15-30 minutes.

  You want molded bars firm enough so you can remove them and yet still be able to insert a tooth pick or skewer to allow you to dunk them in the melted chocolate.

  No freezing necessary if using a cupcake pan. Or if using a 8 x 8-inch baking pan simply pour melted chocolate on top and smooth out with a spatula or back of a spoon.

Chocolate Coating

• Place chocolate chips 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 and the coconut oil together.

  If you have used a rectangle bar mould, pour the melted chocolate into a narrow tall glass. Remove the bars from the freezer and after checking they are firm and set, pop out of molds.

  Dunk each chilled bar into the melted chocolate. Allow it to drip clear, and then set it on a cooling rack, with a catch parchment underneath. Freeze for 10 minutes on rack until the bars are firm.

  If using a cupcake or baking pan, just dollop on the chocolate and freeze for 10 minutes until topping is firm.

  Once chocolate is set and crisp, enjoy your homemade Fudge bars.

  The coated bars can be kept refrigerated or placed in the freezer. If you keep them refrigerated, be sure they are not piled on top of each other because they will be soft and could become dented.

  If you keep them frozen, expect to thaw them for aa few minutes to soften enough to bite. They will last a week refrigerated, and three months if frozen.