Fearne’s Almond & Chocolate Squares

Method

• Step 1.

  Grease and line the base and sides of an 20cm square tin.

• Step 2.

  Put the oats and medjool dates into a food processor and blitz until the mixture is sticky and comes together into a ball. Firmly press this into the base of the lined tin. Cover and refrigerate.

• Step 3.

  Add the middle layer of ingredients into the food processor (no need to clean) and blitz until smooth. Place this on top of the oat base and smooth out. Return to the fridge for 30 minutes to set (or 15 minutes in the freezer).

• Step 4.

  Once set, pour over the melted chocolate and sprinkle over a pinch of sea salt flakes. Return to the fridge for 1 hour or 20-30 minutes in the freezer. When ready to serve, remove from the tin and cut into squares.

• Step 5.

  Store in an airtight container in the fridge for up to a week.