For the topping
To garnish:
Add dates, mixed nuts, peanut butter and cacao powder to the bowl of a food processor. Process until a clumping paste.
Add mixture into a 8x4 inch loaf pan lined with parchment paper, pressing evenly towards the sides of the pan.
Melt the coconut oil and add topping ingredients, whisking until combined.
Pour over the bars, tilting pan so that the chocolate covers the bars evenly. Garnish the bars with 1 tablespoon of the following: chopped pistachios, dried cranberries, and chopped pecans. Place bars in the freezer for 20-45 minutes to harden.
Once ready to serve, sprinkle with Maldon sea salt then cut into 8 squares. Store safely covered in the freezer for up to 1 month.
