Pour boiling water over 300 g of dates and let them soak for 30 minutes.

Preheat a pan over medium heat. Melt 20 g coconut oil in a pan, add 200 g oat flakes, 100 g chopped walnuts. Fry until the flakes are crispy, stirring constantly. Be careful not to burn them. Remove from heat and transfer to a cold bowl to stop cooking.

Reserve 50ml of the water in which the dates were soaked, and drain the rest. In a blender or food processor, blend the soaked dates with the reserved water until smooth.

Add the toasted oats and nuts to the date paste, and mix until well combined.

Line a baking form with parchment paper (my baking form is 28x18 cm). Transfer the mixture into the baking form and press it down firmly. Cut into 16 servings. Place the form in the freezer for at least 2 hours until the mixture is firm.

Remove the bars from the freezer and cut the mixture into servings.

Melt 50 g chocolate. Drizzle the melted chocolate over each serving.

Store the bars in the refrigerator in an airtight container for up to a week.