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  • 8 Medjool dates
  • 65g coconut oil, melted
  • 60g ground almonds
  • 1 teaspoon vanilla extract
  • 70g smooth peanut butter
  • 1 tablespoon cacao powder
  • 50g oats
  • For the chocolate coating
  • 50g cacao butter
  • 1 tablespoon maple syrup
  • 1 teaspoon sugar-free vanilla extract
  • 1 tablespoon cacao powder
  • 1 tablespoon cashew butter (or other smooth nut butter)
  • 1 tablespoon tahini


  1. Add all of the filling ingredients to a food processor and whizz until they form a ball.
  2. Pour into a 20 x 20cm tin lined with parchment paper and then, using the back of a spoon, press down until it is uniformly flattened.
  3. Cover the tin with cling film and place in the fridge for 4 hours until set.
  4. To make the chocolate, bring a saucepan of water, roughly a quarter full, to a boil and then reduce to a simmer.
  5. Add the cacao butter to a glass bowl and place over the water to melt.
  6. Make sure the water doesn't touch the bowl. When melted, remove from the heat and stir in the remaining ingredients until it becomes smooth and silky.
  7. Leave the chocolate in a cool place for about 5 minutes so that it can thicken up. This makes it easier to coat the bars.
  8. Dip each of the bars into the sauce and then place on a flat baking tray lined with parchment paper.
  9. When you are finished, place in the fridge to set for about 10 minutes. If the chocolate is too thin when, you can repeat the dipping.
  10. To re-melt the chocolate, place it back over the saucepan of water for a few moments and then re-dip the bars.
  11. Store in fridge for 1 week.


Recipe and picture courtesy of Aileen Cox Blundel of Baby Led Feeding