Ingredients

• ½ cup dates, soaked and discard water

• 5 Gluten Free Weetbix

• 2.5 tbsp cacao powder

• 1 heaped tbsp almond butter

• 2 tbsp maple syrup

• 2 tbsp shredded coconut

• 1 tsp peppermint extract

• 1 tsp coconut oil, melted

• 4 squares of dark chocolate, melted for topping (I used dark mint chocolate)

Method

1. Add everything to a food processor and process until combined and a thick dough forms.

2. Press mixture into a lined baking tin, about 1cm thick.

3. Pour over the melted dark chocolate.

4. Set in the fridge for 3 hours before slicing.