Ingredients
GF, VEG 
20 mins (+ setting overnight) 
24 - 1½ cups dates, pitted
- ⅔ cup smooth natural peanut butter
- ¼ cup tahini (unhulled or black tahini if you can find it)
- ¼ cup honey
- ½ tsp vanilla (extract or vanilla bean paste)
- ½ cup roasted almonds, roughly chopped
- ½ cup pistachios, roughly chopped
- ½ cup pepitas
- 1¾ cups puffed quinoa
- 400g dark chocolate
- Flaked sea salt for sprinkling
- 2 tbs finely chopped pistachios for sprinkling
Method
- Blend the dates, peanut butter, tahini, honey and vanilla powder in a food processor until a smooth ball forms.
- Remove the mixture from the food processor and place into a large mixing bowl.
- Add the almonds, pistachios, pepitas and puffed quinoa to the date mixture and mix together with your hands.
- Press the mix into a paper lined 18cm x 30cm brownie tray and set aside.
- Meanwhile, melt your dark chocolate in a heat proof bowl over a saucepan of gently boiling water.
- Pour the melted chocolate over the slice mix and sprinkle with sea salt and extra chopped pistachios.
- Place in the fridge to set overnight.
- Remove from the fridge and cut into slices or bite sized pieces. Enjoy!
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