Garnished with edible flowers: these simple and delicious chocolate squares of goodness make for a very more-ish anytime snack.

Makes 10 – 12 squares

INGREDIENTS: Cookie Layer

• 2 cups of soaked dates
• 1/2 cup raw mixed nuts (pistachios, macadamia, hazelnuts, almonds  – anything you can find in your pantry)
• 1/2 cup raw cacao powder
• 1 tsp cinnamon

Chocolate Layer

• 200g raw cacao paste or dark chocolate (70% or 80%)
• 1 tbsp honey
• Pinch of sea salt
• 1 tbsp tahini
• Optional: edible flowers for garnishing. These include: citrus blossom, nasturtium, clover, hibiscus, daisies, honeysuckle and roses.

INSTRUCTIONS:

1. Preheat your oven to 180C and toast the nuts for 5 minutes
2. In a food processor: blend all the ‘Cookie Layer’ ingredients until it forms a dough.
3. Take a tray lined with baking paper and press the dough evenly into the tray. Place in the refrigerator to set for 30 minutes.
4. Prepare a double boiler by filling a saucepan with a few inches of water then place a heatproof bowl on top. Heat the water to a simmer.
5. In the heatproof bowl: add all the ‘Chocolate Layer’ ingredients and stir until the chocolate is fully melted.
6. Take the tray with the ‘Cookie Layer’ out of the refrigerator and pour the melted chocolate mixture on top of the dough. Use a spatula to spread it evenly.
7. Garnish with edible flowers if desired.
8. Place the tray back in the refrigerator to set until the chocolate is hard.
9. Once the chocolate is hard, remove the tray from the refrigerator and slice the chocolate squares into desired sizes.

STORAGE:  Store in an airtight container in the refrigerator for up to 2 weeks.