- Line a 20cm x 20cm square tin with baking paper and set aside.
- Place dates in a small bowl and cover with boiling water. Leave to soak for 10 minutes, then drain excess water.
- In a food processor, add the peanuts, almonds, dates, vanilla and salt and process until a crumb that sticks together is formed.
- Transfer crumb into the lined tin and press mixture down firmly with your hands. Place in freezer to set for at least 1 hour.
- Once set, remove from freezer and spread Fix & Fogg Super Crunchy peanut butter evenly across the base. Sprinkle the freeze-dried raspberries evenly across the peanut butter, press down gently. Place back in the freezer for a further 30 minutes
- In a small bowl, melt together dark chocolate and coconut oil. Alternatively, for a refined sugar-free topping, add liquid coconut oil, cacao powder and maple syrup to a small bowl and mix until well combined.
- Remove tin from freezer and, working quickly, evenly drizzle chocolate topping across the peanut butter and raspberry layer. Place tin back in the freezer until chocolate topping has set.
- Remove bars from the freezer, slice into 8 even pieces and enjoy!
These bars can be stored in a sealed container in the freezer for up to 2 months.