- Line a 6 by 8 inch baking tin. Chuck the dates into a blender and blend for a few minutes until smooth.
- Spread the dates out over the baking pin using the back of a spoon. It helps if the spoon is wet it to stop it stickling. Smooth over the top. Spoon the peanut butter over the top and smooth out evenly. Scatter over the peanuts and gently press them into the peanut butter. Pop into a freezer for 2 hours or overnight to set.
- Once set, cut into 8 bars and place onto a plate lined with baking paper. Return to the freezer to re-set for an hour hour.
- Melt the chocolate in a bowl over a pan of simmering water. Once melted, remove from the pan. Dip the bars into the chocolate, making sure they get completely coated. Place onto a rack. If you have any excess chocolate, drizzle it over the top of the bars to leave a pattern. Sprinkle with sea salt and leave to set for a few minutes. Return to the freezer to firm up for an hour. Give them 10 minutes, then face plant as necessary. they will keep in the fridge.
Makes 8 bars
300g medjool dates, pitted and stoned
150g crunchy peanut butter
30g roasted peanuts
180g 70% dark chocolate