Millionaire Bites

1

Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan. Line a 9x19cm loaf tin with parchment paper.

2

Mix together the milled flaxseed and water. Set aside to soak for at least 15 minutes. It’s essential that the flaxseed and water bind together, becoming really gooey, to guarantee the correct result.

3

Place the chopped dates in a shallow bowl and pour over a small amount of boiling water — just enough to ensure that all of the dates have a little water to soak in. Set aside to soften while the flaxseed is soaking. After this time, either place the soaked dates into a small blender and blend until smooth, or use the back of a fork to mash until you have a spreadable paste. Set aside until needed.

4

Combine the soaked flaxseed, brown sugar and extra virgin olive oil in a mixing bowl.

5

Add the ground almonds and a light sprinkle of salt; stir to combine.

6

Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake in the preheated oven for 15–16 minutes, until lightly golden, and firm on top. Allow to cool completely in the tin.

7

When cool, layer on the date caramel and smooth the surface.

8

Place the chocolate into a bowl suspended over a small pan of simmering water. Heat until melted. Don’t let the bottom of the bowl touch the water or you risk burnt chocolate.

9

Pour the melted chocolate over the date mixture. Sprinkle with flaky sea salt, if liked, and set aside to harden before slicing. To avoid the chocolate cracking when slicing, dip a large knife in hot water and dry before cutting each slice.