cookie dough

1. Soak the dates in hot water for about 10 minutes to soften.
2. Blend the dates with 2 tbsp of water in a high speed blender until a smooth paste forms.
3. Add the almond meal, coconut oil, peanut butter, maple syrup, vanilla and salt and blend until an homogeneous paste forms.
4. Transfer the paste to a bowl and add the coconut flour and the chopped dark chocolate. Mix using a spatula or your hands until perfectly combined. You should have a smooth and firm but spreadable dough.
5. Line a square/rectangle dish with plastic wrap and pour the dough. Press using a spatula or your hands to form an even layer. Place in freezer for about 1 hour to firm.

coconut icing

1. Blend all the ingredients except the coconut oil in a high speed blender until smooth and creamy.
2. Add the coconut oil and blend quickly to combine.
3. Remove the dish from the freezer and pour the coconut icing over the cookie dough base. Tap to well spread and form and even layer. Return to freezer for 2-3 hours more to firm.

chocolate drizzle

1. Prepare the chocolate drizzle sauce by mixing all the ingredients in a bowl until combined.
2. Remove the dish from the freezer, and remove the firmed dough from the dish. Using a large knife, cut into regular squares. Immediately drizzle the chocolate over using a spoon and return to freezer to firm.
3. Remove from the freezer 10 minutes before serving to soften a little.