Blend the dates

• Pit the dates and blend them in a food processor until a sticky paste forms.
• Add the peanut butter and a pinch of salt and blend again until smooth.

Crush the rice cakes

• Break the rice cakes into small crunchy pieces with your hands.
• Fold them into the date mixture until evenly coated.

Shape the bars

• Press the mixture firmly into a lined baking dish in an even layer.
• Chill in the fridge while you melt the chocolate.

Melt the chocolate

• Melt the dark chocolate with the coconut oil in a saucepan over low heat, stirring until glossy.

Coat and set

• Pour the melted chocolate over the chilled base and spread evenly.
• Sprinkle with flaky sea salt and chill until the chocolate is set.

Slice and serve

• Cut into bars and store in the fridge.