Step 1

Make sure your dates are very plump and juicy. If they are not, soak them in hot water for 5-10 minutes. Add the cashew butter (or your favorite seed butter such as sunflower or pumpkin seed butter for nut-free), maple syrup, almond flour (or coconut flour for nut-free), vanilla extract, and salt to a food processor and process until smooth and creamy, about 1 minute.

Step 2

Once the dough is mixed well, fold in the ¼ cup of chocolate chips. Place the cookie dough in a parchment paper lined 8x8 baking dish and spread out into an even layer. Place the pan in the freezer for 15 minutes.

Step 3

While the cookie dough bars are chilling, create a double boiler on the stove top with a small pot with water and place a slightly larger boil on top of the pot. Bring the ater to a boil. Add the chocolate chips and coconut oil to the bowl and melt.

Step 4

Once the chocolate has melted, remove the bowl from the heat and pour overtop of the chilled cookie dough bars. Place back in the freezer for 10-15 minutes or until the chocolate has hardened. Once hard, remove the bars from the baking pan and cut into 5-10 bars. Enjoy right away or store in the refrigerator for later.