Instructions

• Line 6 x 9 in (16 x 22 cm) shallow baking tray with parchment paper.
• Add peanuts and dates to food processor. Blitz for about 1 minute, until mostly broken down but not smooth (mixture should resemble wet sand).
• Add peanut butter and pulse briefly, until just combined.
• Spoon mixture into prepared tray and use knife or back of spoon to press into even layer, about ½ inch (1 cm) thick.
• Gently melt dark chocolate and coconut oil together (microwave on low heat or over double boiler).
• Pour melted chocolate over peanut layer and smooth into even coating.
• Refrigerate for at least 1 hour, until chocolate is fully set.
• Slice into squares and finish with light sprinkle of flaky sea salt. Serve or store in airtight container in refrigerator for up to 10 days.