100g(⅔cup)dark chocolate chips ** (ensure vegan/gluten-free if necessary)
To serve (optional):
Flaky sea salt
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain away the water from the soaked dates.
Place the drained dates, almond butter, almond milk, salt and vanilla in a food processor or blender.
Blend until completely smooth, mixing it around a couple of times if necessary.
Transfer into a mixing bowl, add the ground almonds and chocolate chips and mix well.
Transfer the mixture into a square or rectangular baking tin lined with greased baking paper - I used a 23cm/9inch square baking tin.
Scatter over more chocolate chips to decorate, if desired.
Bake in the oven for 15 minutes. They should be slightly cracked on the top and slightly firm inside but still quite gooey - be careful not to overcook!
Sprinkle over flaky sea salt, if desired.
Leave to cool before cutting into squares.
Keeps covered in the fridge for up to a few days.
Notes
*You can alternatively use almond flour.**Use refined sugar free chocolate chips for a refined sugar free version.For a nut-free version, replace the ground almonds with ground sunflower seeds, replace the almond butter with sunflower seed butter, and use a nut-free plant-based milk.