Method

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• Put the dates, salt and cinnamon in a food processor and blend until they become a paste and form a sticky ball.

• Melt the coconut oil and peanut butter in a bain marie and combine with the dates in the food processor.

• Put the banana chips in a zip-lock and crush them into small pieces using a rolling pin or a pestle.

• Add the crushed banana chips, pumpkin seeds and peanuts into the food processor and pulse a few times.

• Transfer the mixture to a bowl, add the oats and mix well with your hands until fully combined.

• Transfer to a baking dish (23 cm x 19 cm) lined with parchment paper and smooth over the top with a spoon or the bottom of a glass.

• Melt the dark chocolate in a bain marie and pour over the mixture.

• Set in the fridge for at least 4 hours or preferably overnight.

• Cut into 12 same-size bars while still in the baking dish.

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Tip: To cut the bars without cracking the hard chocolate topping, put boiling water in a glass, heat up the knife for a minute, wipe it dry with a towel, and then use it to carefully cut the bars. Repeat if the knife gets cold again.