1/2cupraw almonds walnuts, pecans, or a combination of these (or sunflower seeds for nut-free)
1/2cuppitted dates(8 small dates) or raisins
1/8tsp1/2 teaspoon of Himalayan Crystal Salt
2tbsporganic cocoa powderoptional
1/2cuporganic cacao or cocoa powder(40g)
1/2cupvirgin coconut oil(80g)
2tbsppure maple/agave syrup
Place the nuts in a cereal bowl and cover with water. Let soak 8 hours or overnight. Drain and pat completely dry with a paper towel. Combine all ingredients in a high-quality food processor, and process until completely smooth. (This can take a few minutes in a food processor.)
Process all ingredients until even crumbs form. (Blenders will yield sticky mixtures, so it's best to use a food processor.) Transfer to an 8-in square baking dish lined with parchment or wax paper going up the sides for easy removal. Using a piece of wax or parchment paper, smash into the pan until the crust evenly fills the bottom.
Melt the coconut oil. Stir together all ingredients to form a smooth sauce. Spread over the other layers. Freeze just until chocolate has started to set, then cut into bars. It is best to cut after 10 minutes or less have elapsed, to prevent cracking. Then place back in the freezer to firm up completely.
Bars can be stored in the freezer for a few weeks; thaw before eating.