Line an 8″ x 8″ baking dish with plastic wrap or wax paper. Set aside.
Add the nuts to the food processor and pulse down until they become small, crumbly bits. Don’t let it go too long or it will become nut butter – er, not that there’s anything wrong with that but it won’t help this recipe. Some pieces may be a bit bigger and some might be tiny. That’s okay. Pour the nuts in a large bowl.
Now, pit the dates and put them in the food processor. Pulse about 5 times until they are slightly broken down.
Add the cocoa powder, orange zest, orange juice and sea salt.
Process until the dates form a huge chocolatey ball.
Now, with clean hands: add the chocolatey dates to the nuts and combine both together. You’ll have to knead pretty well but keep at it.
Once all the nuts are blended in, you’ll take the lump of deliciousness and put it in the baking dish. Press the mixture into the dish until it’s packed down and smooth.
Freeze for 20 minutes until firm.
Turn out the mixture onto a cutting board and chop into pieces as big or small as you’d like. I usually make 12 bars from one dish.
I individually wrap them. They can be frozen for a couple months if packed to withstand freezer burn. If not, store in the fridge for short term use.