Step 1

Pit the dates. If they are sticky, there is no need to soak them. If they are dry, soak them in boiling water for 5-10 mins.

Step 2

Line a tray with baking paper. I used a small tray of the following dimensions: 20 cm / 8 in by 15 cm / 6 in tray.

Step 3

Drain the dates and squeeze the excess water out of them using a paper towel. Chuck dates into a food processor. Process until you get a smooth / thick paste (like in the photo nr 3). Add tahini and salt and process until they are all combined.

Step 4

Transfer date and tahini paste to a large bowl, add amaranth and work it in until you get a pliable (but not to soft) dough. Add almonds, pepitas and sesame seeds if using. Mix it in well.

Step 5

Spread the 'dough' in the paper lined tray, pressing it down well and into the corners. Make sure the base layer is even. Place a piece of baking paper on top and weigh the tray down with something heavy. Pop it into the freezer for about 4-8 hours to set.

Step 6

Remove from the freezer, cut into equal size pieces and drizzle with a bit of melted dark chocolate if you want it to look nice. Store in the freezer in an air tight container.