Jen Severn

1 cup raw almonds
1 cup raw macadamias
1 cup of medjool dates, pitted
3/4 cup cacao powder
2/3 cup melted coconut oil
1 heaped tablespoon of almond spread
Rock salt to taste
Sesame seeds or desiccated coconut to sprinkle on top

In a food processor, blend the almonds and macadamias together to create a fine meal. Add the dates, cacao, coconut oil, almond spread and rock salt and blend until a fudgy consistency.
Press into a lined slice tin and scatter with sesame seeds/coconut as desired. Refrigerate for at least 45 minutes. Remove, cut into squares and keep in an airtight container in the fridge.