Method:
Line a 16x20 cm shallow baking tray with baking paper. Place the hazelnuts, peanuts and dates in a food processor and blitz until they've mostly broken down. Add the peanut butter and vanilla essence or paste and blitz briefly to combine until it resembles wet sand.
Spoon the mixture onto the baking tray and use a palette knife (or back of a spoon) to smooth the mixture into an even layer.
Gently melt the chocolate in the microwave on a low heat. Pour over the nut base and smooth out into an even layer. Sprinkle with salt.
Chill in the fridge for 30 minutes, or until the chocolate has set. Carefully slice into squares. Enjoy immediately or store in an airtight container in the fridge for up to 10 days.
