• Line a large baking sheet with parchment paper or use a silicone baking mat.

  Split the dates (do not cut right through) in half-length wise and arrange in a rectangle, 4 dates wide and 6 dates long (around 5×7-inches) on top of the parchment paper.

  Flatten the cut dates with your hand, so that the open up and are flat as possible. They should touch and overlap a little so that they stick together to create a solid base for when you add the next layers on top.

  Spoon the tahina over the dates and sprinkle with the almonds.

  Melt the chocolate next. 

Chocolate Layer

• 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.

  Once melted, use a spoon or spatula to spread the melted chocolate over the tahini layer until everything is covered. Make sure to cover all the gaps and create as smooth a layer as possible.

  Garnish with a pinch of salt and raspberries and leave to set in the freezer for at least an hour until firm and set.

  Cut into 12 or more pieces and serve.