No- bake chewy nutty bars

MAKES 16 BITES READY IN 20 MINS (PLUS 3HRS CHILLING)

150g mixed whole walnuts, hazelnuts, and almonds, roughly chopped ● 200g dark (50-70%) chocolate, broken into squares 5tbsp coconut oil ● 240g Medjool dates, pitted ● 200g ground almonds ● 2tsp vanilla extract ● 1/2tsp sea salt ● 80g pistachios, roughly chopped (or pumpkin seeds), for topping

1 Start by toasting the whole nuts (not the pistachios) for 5 mins in a large frying pan on a medium heat until just going golden. Toss them in the pan as they cook and watch them like a hawk after 3 mins!

2 Next, place a heatproof bowl on top of a small saucepan of simmering water (making sure the base of the bowl does not touch the water), add the chocolate and 2tbsp of the coconut oil and leave to melt until smooth, stirring from time to time. Once melted, set aside to cool slightly.

3 Add the dates, ground almonds, vanilla, remaining coconut oil and salt to a food processor and pulse until combined and dough-like. Add 50g of the toasted nuts and pulse briefly until roughly ground but still with slightly larger bits, then turn off the machine and stir in the pistachios or pumpkin seeds to make a nice balance of squidgy dough and crunchy nuts.

4 Line a rectangular tin (about 25x20cm and 4cm deep) and transfer the mixture to the tin. Press down well with your hands to make a flat, compact layer.

5 Next, pour the glossy melted chocolate mix on top in a thick layer. Scatter with the rest of the toasted nuts and the pistachios and pop in the fridge for 3 hrs.

6 Bring the tin out of the fridge 10 mins before slicing into 16 squares. Store in the fridge – they will last for a few weeks.