Method

1️⃣ Prepare the baking pan Line a 20x25 cm baking pan with parchment paper. TIP: Lightly wet the pan before lining it to help the parchment paper adhere better! 2️⃣ Prepare the base Split the dates in half, remove the seeds, and arrange them side by side on the baking pan. Press them down with the bottom of a bowl until they form an even base. 3️⃣ Add the almonds Coarsely chop the almonds and distribute them over the date base, filling in any empty spaces. 4️⃣ Spread the almond cream Pour the almond cream over the base and spread it evenly with a spatula. 5️⃣ Let it set in the freezer Cover the pan with another baking sheet or a cutting board and let it set in the freezer for at least 3 hours. 6️⃣ Prepare the chocolate Melt the chopped dark chocolate in a double boiler with a teaspoon of coconut oil, stirring until smooth. 7️⃣ Coat the bars Remove the pan from the freezer and pour the melted chocolate over the surface. Spread it evenly with a silicone spatula. 8️⃣ Add the finishing touch Sprinkle the surface with salt flakes and return to the freezer for about 1 hour. 9️⃣ Cut and serve Transfer the parchment paper with the mixture to a cutting board and remove the baking sheet. Using a smooth-bladed knife, cut the bars while they are still frozen, making sharp cuts. How to enjoy and store them Our Almond Cream Bars are ready. Arrange the bars on a tray and let them come to room temperature for a few minutes before serving: the almond cream will soften again. Store the remaining bars in the freezer so they're always ready! Discover all the tips for making your own bars at home in the Perfect Snack guide we published on our blog.