Ingredients:
2 tbsp Zen Basil seeds
12-16 fresh, Medjool dates
3/4 cup almond butter
3/4 cup almonds, chopped
125g 70% dark chocolate, chopped
Optional- flakey sea salt
Instructions:
Prepare the Dates Layer:
Grease and line a 20cm square baking tin (or silicone tray) with baking paper.
Split the dates open (removing pits), lay them open-side down in the bottom of the tin. Press down with a spoon or fingers to create an even date layer without gaps. Set aside.
Hydrate Zen Basil Seeds:
Mix 2 tbsp of Zen Basil Seeds with ½ cup water, let them hydrate for about 10 minutes.
Prepare Almond Butter Layer:
In a mixing bowl, combine the runny almond butter and the hydrated Zen Basil Seeds. Stir until everything is well mixed and uniform in texture.
Pour this mixture over the date layer, spreading it evenly with a spoon.
Add Nuts:
Sprinkle the chopped peanuts or almonds over the almond butter layer.
Place the tin in the freezer for 1 hour or until firm.
Prepare the Chocolate Layer:
Melt the dark chocolate with 2 tbsp almond butter or coconut oil using the microwave in 15-second increments, stirring in between, until smooth.
Pour the melted chocolate over the top of the slice and spread it evenly with a spoon.
Optional: Sprinkle flaky sea salt over the top for an extra sweet-salty flavor.
Final Freeze & Serve:
Set the bars in the freezer for 30 minutes until firm.
Once set, use a hot, sharp knife to cut into 16 squares.
Serve straight from the freezer for the best texture. Store in an airtight container in the freezer or fridge.
