How to make
First, make the filling by blending the dates along with the coffee and water and set it aside. A thick paste is obtained.
For the chocolate layer, melt the cocoa butter and add the cocoa and coconut sugar to it. Set it aside.
Base and topping:
In a bowl, mix the grinded and whole spelt nuts, coconut oil and coconut sugar and mix very well.
Pour 2/3 of the mixture into a tray measuring 12x8″ (30x20 cm), which is covered with baking paper. Press it down well.
Pour the date paste on top and spread it out evenly with a spatula.
Pour the chocolate mixture on it, you can melt the chocolate and pour it on top, or you can just break it.
Sprinkle the delicious bars with the rest of the spelt nuts on top and press them lightly.
Bake them in a preheated oven at 340°F (170°C) oven for about 35 minutes.
Leave them to cool completely in the baking pan and then cut the Coffee and Date Cream Bars.
