Line a 9” x 5” loaf pan with parchment paper and set aside.

In a high-speed food processor, add in almonds and pulse until broken up, still chunky, not fine crumb.

Drain water from soaked dates and add dates to the food processor with the almonds.

Pulse until dates are broken down.

Add in cacao and peanut butter, blend on high until well combined and mixture sticks together and forms a ball.

Press mixture into lined loaf pan. Place in the refrigerator.

Half fill a small pot with water and put over a medium heat.

Place a medium-large heat proof bowl over the pot.

Add dark chocolate and the 1 tablespoon coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth. Remove from heat once melted.

Whilst chocolate is melting, in a heat-proof small bowl combine peanut butter and the 1 teaspoon coconut oil. Microwave for 20-30 seconds or until melted and smooth. Mix well.

Remove base from refrigerator and pour over melted chocolate. Using a spatula to evenly spread it out.

Dollop over peanut butter mixture, take a butter knife and gently swirl through the melted chocolate.

Refrigerate for 1-2 hours or until chocolate is set and hardened. NOTE: the peanut butter swirls won’t completely set, it will be soft to the touch.

Once set, lift out from pan and slice into squares.

Serve and enjoy!