This was my absolute favourite chocolate bar as a child. But there is good reason the term ‘You Daim bar’ became a playground insult – it really isn’t a smart bar when it comes to your insides. Not willing to give up this nostalgic treat, I transformed the sugary baddie in to a tasty goodie.

Feeds: makes 4 Bars

Cooking time: 8+ hours

Ingredients

For the centre:

• 3 Pitted dates
• 65g Rice malt syrup
• 10g Unhulled tahini
• Pinch sea salt

For the chocolate:

Ingredients

• 25ml Melted coconut oil
• 20g Raw cacao powder
• Coconut milk
• ¼ Tsp Stevia

Method

• Add the ingredients for the centre to a food processor and blend until well combined.

• Lay a sheet of baking paper on a flat surface, spoon the blended mixture on to the paper and use a spatula to flatten and spread the mixture evenly, forming a thin, square layer.

• Place a second sheet of baking paper over the top to sandwich the layer and place in the freezer for 4 hours.

• 10 minutes before you are ready to remove the centre from freezer, mix the coconut oil, raw cacao and stevia until well combined and runny.

• Remove the centre mixture from the freezer but DO NOT remove from the baking paper, using a pair of scissors cut into 4 bar shapes.

• Stir a dash of coconut milk in to the chocolate mixture and one by one remove the baking paper from each bar to dip and coat in a generous layer of the chocolate. You need to work quickly here because the centre will melt quickly and the chocolate will set quickly.

• Wrap each chocolate-coated centre in a single square of baking paper and place back in the freezer for a further 8+ hours.

Top tip: For a yummy dark chocolate option omit the coconut milk from the chocolate mixture.