Instructions
- Prepare the Base: In a food processor, combine the pitted dates, honey and peanut butter. Process until the mixture is smooth and well-combined, stopping to scrape down the sides as needed. The mixture should be thick and sticky.
- Mix in Nuts and Coconut: Transfer the date-peanut butter mixture to a mixing bowl. Stir in the chopped pistachios, coconut chips, and sliced almonds. Mix well until all ingredients are evenly distributed.
- Press into a Pan: Line an 8x8 inch (or similar size) baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
- Pour the nut mixture into the lined dish and spread it out evenly. Use a spatula to press the mixture down firmly, creating an even layer. Make sure it's tightly packed for the best texture.
- Chill and Set: Place the prepared dish in the refrigerator for about 30-45 minutes, or until the mixture is firm and set.
- Melt the Chocolate: While the base is chilling, melt the chocolate chips in a microwave-safe bowl, microwaving in 15-30 second increments and stirring in between until smooth. Be careful not to overheat.
- Top with Chocolate: Once the nut base is firm, remove it from the refrigerator. Pour the melted chocolate over the top, spreading it evenly with a spatula to create a smooth layer.
- Final Chill: Place the chocolate-topped nut squares back in the refrigerator for at least 30 minutes, or until the chocolate is completely set.
- Cut and Serve: Once the chocolate has hardened, use the edges of the parchment paper to lift the entire square out of the dish. Place it on a cutting board and cut into squares or bars, depending on your desired size.
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Storage: Store the nut squares in an airtight container in the refrigerator for up to two weeks, or at room temperature (in a cool, dry place) for about a week. Freeze for up to a month without any issues.
