Line a small baking pan or loaf tin with parchment paper. This makes removal simple and keeps your date squares intact.

If your dates feel dry, soak them in warm water for 10 minutes. Drain fully before using. Soft dates blend more easily into smooth date paste.

In a food processor, pulse almonds (or walnuts) until they reach a coarse meal. Leave small bits for crunch.

Add pitted dates, peanut butter, cinnamon, sea salt, and maple syrup. Pulse until the mixture forms a sticky, uniform paste. You’ll see it pull away from the sides of the bowl.

Sprinkle in cocoa powder and chia seeds. Pulse once or twice to swirl them through without overmixing.

Transfer the mixture to your lined pan. Use a spatula or clean hands to press it firmly into an even layer. Aim for about 1-inch thickness. The firmer you press, the cleaner the slices.

Cover and refrigerate for at least 1 hour. Chilling lets the date caramel firm up around the nuts for the perfect bite.

Lift the slab out by the parchment. Place on a cutting board and slice into 8–10 bars. Store in a sealed container in the fridge for up to 2 weeks or freeze for longer shelf life.