Step 1

Line a small loaf pan with baking paper. Pour boiling water over dates.

Step 2

Mix together shortbread ingredients until they form a firm ball. Press into loaf pan and transfer to oven for 10 mins on 180 degrees.

Step 3

Remove and allow to cool.

Step 4

Put drained dates, peanut butter and melted coconut oil in food processor and process until smooth.

Step 5

Stir through rice bubbles, then spread over the shortbread base.

Step 6

Sprinkle peanuts on top and press them down with your hand.

Step 7

Move to the freezer to harden for 6 hours, preferably over.

Step 8

In the morning, slice into 6-7 bars and coat in melted chocolate, returning to the fridge for 5 mins for the chocolate to harden again.