Almond flour:1 cup
Coconut flour:2 cups
¼ cup soft dates, pitted (soaked in hot water for 30 minutes if not soft)
Maple syrup: 1tbsp
Vanilla essence: 1 teaspoon
Dark Chocolate: Half cup
Salt: a pinch
Chia seeds: 2tbsp
Any glass container/baking tin: Your lunch box sized box would do just fine.
Make the base:
Pulse the almond and coconut flours in a blender or food processor along with the dates, salt, coconut oil, vanilla and maple syrup. Dates give this mixture sweetness also acts as the binding agent.
Add the chia seeds after everything is well combined. Scoop the mixture out and press it into the bottom of the pan/ glass container.
Let this base set in the refrigerator ( an hour is fine).
Take this out and now make the chocolate topping.
In a microwave safe bowl, melt the chocolate along with a teaspoon of coconut oil or butter. Stir all ingredients together until smooth. Pour the mixture over the base layer layer. Place the container back in the refrigerator for 2-3 hours so the chocolate can harden. After 2 hours, take this out, cut in pieces and serve. I like to eat mine with coffee. You can ever store this in the refrigerator and eat later. This stays good for days, just make sure you seal them good.