Ingredient Checklist

• 1 tablespoon raw unrefined coconut oil, plus more for brushing pan
• 1 3/4 cups walnut pieces
• 2 cups chopped dates
• 1/4 cup natural peanut butter
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 4 ounces semisweet chocolate
• Flaky sea salt

Directions

Instructions Checklist

• Step 1

  Brush a 9-by-5-inch loaf pan with oil and line with parchment, leaving a 2-inch overhang on long sides.

• Step 2

  In a food processor, pulse 1 1/2 cups walnuts, dates, peanut butter, vanilla, and kosher salt until finely chopped and mixture holds together. Transfer to a parchment-lined baking sheet and lightly knead to pack together; pat into an 8-inch square. Refrigerate until firm, 20 minutes.

• Step 3

  Meanwhile, melt chocolate with oil. Halve nut mixture and press one part into loaf pan. Drizzle with half of chocolate. Refrigerate until chocolate just begins to set, 10 minutes.

• Step 4

  Press in remaining nut mixture and spread with remaining chocolate. Sprinkle with remaining 1/4 cup walnuts and flaky salt. Refrigerate until firm, at least 2 hours. To serve, let stand at room temperature 10 minutes, then remove from pan using parchment before slicing.