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Line a baking tray with parchment.
Remove the stones from the dates and press down onto the parchment to create the base.
Layer over another sheet of parchment and roll over the dates with a rolling pan to flatten them down.
Spread the miso over, followed by the peanut butter, then sprinkle over the seeds.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water then pour over the bark and spread.
Finish with more flakey sea salt if you like.
Allow to freeze for 3 hours or more then roughly chop and enjoy.