10 min

Step 1

Start by removing the pits from the dates and soaking them in warm water for 10 minutes to soften. While they soak, let's move on to preparing the nougat layer.

Step 2

In a food processor, combine the almond flour, maple syrup, and peanut butter. Blend until the mixture forms fine crumbles. You’ll know it’s the right consistency when it holds together when pressed between your fingers. If it’s still too crumbly, add an extra teaspoon of maple syrup and blend again.

Step 3

Transfer the nougat mixture to a parchment-lined square baking pan. Press it firmly into an even layer, ensuring it's compact and smooth. Moving to the date caramel.

Step 4

Without fully cleaning the food processor, add the soaked, pitted dates, peanut butter, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.

Step 5

Spread the date mixture evenly over the nougat layer, then top with a layer of pistachios. Place the tray in the freezer for an hour to set.

Step 6

Melt the chocolate and coconut oil in the microwave in 10-second increments, stirring between each, until smooth. Be careful not to overheat.

Step 7

Remove the tray from the freezer and lift the bar sheet out of the pan. Cut it into your desired bar size—I went with 16 pieces.

Step 8

Using two forks, dip each bar into the melted chocolate, ensuring it's fully coated. Let any excess drip off, then place them on a tray. Freeze for 30 minutes to set. Store in the freezer and enjoy straight from there!

Step 9

YASSS!