These vegan chocolately minty squares are easy to make, free of added sugars and can be suited to a gluten free and paleo diet.
Combine all ingredients in a food processor and mix until the nuts are chopped fine and the ingredients just hold together when pinched between your fingers. Be careful not to over mix as the nuts will release their oils.
Pour into an 8x8 glass baking dish and press down firmly and evenly to form the base. Set aside.
Add the coconut milk and avocado to a clean food processor bowl and mix until smooth. If making the fancy version of the squares remove 1/4 of the mixture, add to a clean jar and set aside.
Add remaining filling ingredients to the processor and blend until smooth, scraping down the bowl a couple of times. If making the fancy version, remove 1/4 cup of the chocolate mixture, add to a clean jar and set aside.
Pour filling over the base, cover with foil and chill in the fridge for at least two hours to set. Cut into 16 squares and serve. Store in the fridge for up to two days (if they last that long ;) )
If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.