For the base
175g Medjool dates, pitted
For the filling
125g Medjool dates, pitted
450g peanut butter (no added sugar)
50ml unsweetened almond milk
Seeds from 1 vanilla pod
For the topping
75g coconut oil
4 tbsp unsweetened cocoa powder
50g Medjool dates, pitted
1. Grease and line the base and sides of an 18cm square tin with baking parchment, leaving excess paper hanging over the edges, and set aside.
2. Place the base ingredients in a food processor and blitz until they stick together when squeezed. Press this mixture into the base of the tin and pop into the fridge for 15 min (or freezer for about half that time) to set a little firmer.
3. Give the processor bowl a quick wipe and then blitz the dates and oats for the filling to give rough crumbs. Add the peanut butter, almond milk and vanilla seeds and blitz again until well combined to give a thick, moist paste.
4. Once the oat base has set, remove from the fridge or freezer and tip the filling mixture on top. Using the back of a spoon or small step palette knife, smooth the filling out evenly. Pop back into the fridge to set for 15 min (or again half that time in the freezer).
5. Meanwhile, put the coconut oil in a small pan over a low heat or small bowl in the microwave to melt. Remove and stir in the cocoa powder until dissolved.
6. Clean the processor bowl out once again and blitz the dates until as smooth as possible. Add the cocoa mixture and blitz again to combine. Leave to cool until ready to use.
7. Once set, remove the slab from the fridge or freezer and pour the chocolate topping all over it. Spread it out evenly with the back of a spoon or small step palette knife and return to the fridge for at least 30 min or the freezer for 15 min.
8. Once completely set, remove from the fridge or freezer and use the paper to lift the slab out of the tin. Using a long, sharp knife, cut the slab into 16 even-sized pieces and serve. These will keep layered between pieces of baking parchment in an airtight container in the fridge for a few days.