|200 gr royal dates
|200 gr roasted nuts
|2 tbsp cocoa powder
|NUT BUTTER LAYER
|250 gr nut butter (almond butter or peanut butter)
|1 ½ tbsp raw honey
|Pinch sea salt
|180 gr dark chocolate
|1 tbsp coconut oil
|Fleur de sel (flower salt) for sprinkling
|Add nuts and cocoa powder to a food processor and blend. Remove the mixture, place it to a bowl and set aside.
|Add dates and banana to the food processor and mix until you have a paste. Mix in the paste to the nut – cocoa mixture and combine. A loose dough is formed.
|Transfer the dough to a parchment – lined 26 x 26 cm baking dish and spread it evenly.
|Top with parchment paper and use a flat bottomed object like a drinking glass to press the crust into a solid, even layer.
|Put the baking dish to the freezer until you prepare the next layer.
|Add nut butter to a small mixing bowl along with honey and salt. Stir to combine.
|Take the baking dish out of the freezer, remove parchment paper and spread the nut mixture to the crust.
|Then, top it again with the parchment paper and use once again the drinking glass or another heavy bottomed object to spread evenly the mixture. Put again to the freezer to chill.
|Add, finely, dark chocolate to a medium mixing bowl. Add coconut oil and melt with the bain marie method. Stir to combine and let it set for 5 minutes.
|Remove pan from the freezer and pour the ganache on top. Spread with a spoon and then put back to the freezer until chocolate gets firm.
|If you like, sprinkle on top some fleur de sel.
|Slice into big bars or small bites and enjoy!
|Store bars covered to the fridge up to 1 week.