Makes 12 large bars
500g dried dates, soaked in boiling water for a few minutes & drained
300g raw almonds
3 tbsp raw cacao powder
2 shots espresso (or equivalent in instant coffee)
Add all ingredients to a high powered food processor and blend until sticky. If necessary, add a little of the date water to blend.
Using a rolling pin, roll the mixture until it is flat and approx. 2cm thick. Use two sheets of baking paper between the table, mixture and rolling pin so that it doesn’t stick.
Transfer the flattened mixture to the freezer for a couple of hours, before slicing into 10 bars.
Store in the freezer.