SO GOOD IT'S SCARY RECIPES

Steps:

• Line a small loaf tin with parchment paper and set aside. In a small bowl mix together almond meal, coconut oil, and syrup until well combined. Spread mixture into bottom layer of parchment paper lined tin and place in the freezer to set. In a high-speed blender combine pitted dates, warm water, and sea salt. Blend on high for 30-45 seconds, or until dates are completely liquefied and mixture is thick and creamy. If date mixture it too runny, add in another medjool date or two. Pour salty date liquid overtop of almond meal base in loaf tin. Return tin to freezer to let mixture set for one hour. After an hour, remove tin from freezer. Pour melted dark chocolate overtop, covering date mixture completely. Place tin back in freezer and let sit for 6 hours, or overnight. After snickers are well chilled, remove from freezer. Gently take parchment paper out of tin and place on a cutting board. Cut snickers into small squares, or larger bars, if desired. Store date snickers in an airtight container in the refrigerator where they’ll keep for two weeks. Alternatively, they’ll keep in the freezer for two months. Let snickers square sit out at room temperature for a few minutes before eating. Enjoy!