All you'll need for this recipe is one small pot, a lined loaf tin, and a hand blender, or equivalent. They're the tastiest little sweet treats going.

vegan, paleo, refined sugar free, gluten free

Ingredients:

¼ cup coconut oil (or 50g)
1 cup walnuts (or 100g)
8 medjool dates
vanilla extract
pinch of salt

¼ cup coconut oil (or 50g)
3 tablespoons of cacao or good quality coco
1 tablespoon maple syrup
pinch of salt
vanilla extract

flaked almonds

Method:

First make the base (which is those ingredients at the top of the list). Melt the coconut oil in a small pot until liquid.

Make sure the dates are pitted and coarsely chop. Coarsely chop the walnuts too.

Add the dates and the walnuts to the pot of coconut oil, as well as a few drops of vanilla extract and a tiny pinch of salt.

Using a stick blender, puree this mix until fairly smooth (I like to leave a little texture in the nuts, but each to their own!).

Line any old loaf tin or similar with cling film. Squash and flatten this sticky mixture in to the lined tin, trying to make the surface as even as possible.

Without needing to wash or rinse the pot, now make the chocolate topping using the ingredients at the second half of the list. Simply melt the second amount o67f coconut oi8d stir tin the remaining chocolate ingredients, mixing well ensuring that there are no lumps.

Pour this onto the base, adding a sprinkle of toasted flaked almonds, and allow to set in the fridge for 3 hours before cutting. Sweet, vanilla-y and nutty, with a slight bitterness from the fabulous dark chocolate coating.