You will need


Line a 6-inch square tin with baking parchment. Soak the dates in boiling water for 10 minutes and then drain.

Into a small blender, add the dates, nut butter, maple syrup, coconut oil, cocoa powder, cinnamon and salt and blend until smooth.

Pour the mix into a large bowl and stir in the oats, nuts, chocolate chips and chocolate coated nibs. Stir until evenly coated and sticky.

Press the mixture into the tin and chill in the fridge for 1-2 hours, or until set.

For the chocolate coating: melt together the chocolate chips and the coconut oil.

Carefully remove the bars from the tin and slice into 10 bars (they will be slightly squidgy). Hold each bar on a fork and spoon over the chocolate and allow any excess to drip off. Place onto a line tray and repeat to coat all the bars. Sprinkle over the chocolate coated nibs, some flaky salt and extra cinnamon, if you like. Return to the fridge for 10 minutes, or until the chocolate has set. Notes: Enjoy straight away or keep in the fridge for 1 week or in the freezer for 1 month. Allow to defrost before eating.