Mill the chia seeds

• Blitz the chia seeds in a blender for a few seconds until you have a fine powder.

Mix the dry ingredients

• Combine the peanut butter, ground almonds, milled chia and protein powder in a bowl.
• Stir until the mixture looks like a crumbly cookie dough.

Add the maple syrup and water

• Pour in the maple syrup and mix well.
• Add the water and keep mixing until the dough comes together, slightly sticky but still malleable and not sticking to your hands.

Press into the mould

• Gather the mixture into one homogeneous mound with your hands.
• Press it into the mould and spread from the centre to the sides with a spatula so it reaches every corner.

Make the date layer

• Put the dates in a bowl, add the hot water and pound with the back of a spoon until you get a jam.
• Spoon the date jam over the base and spread it out to the sides in a thin, even layer.

Chill the block

• Place the mould in the fridge until the block is firm and uniform.

Melt the chocolate

• Melt the broken dark chocolate in a bowl over a saucepan of simmering water.
• Meanwhile, line a baking tray so the bars can go straight into the fridge.

Cut the bars

• Turn the firm block out and mark and cut it into bars.

Dip and top

• Dip each bar in the melted chocolate, using one hand for dipping and keeping the other dry.
• While the chocolate is still soft, scatter over the coconut, pistachios, quinoa puffs and goji berries so the toppings stick.

Set and store

• Return the bars to the fridge until the chocolate sets.
• Store in a sealed container in the fridge or freeze.