Directions

1. 1) Place all of the ingredients for your cookie dough into the bowl of your food processor (except for the almond milk) and pulse a few times before blending until smooth. Pulse in your almond milk until the mixture begins to form a smooth ball.
2. 2) Line a dish (roughly 19cm x 14cm) with grease proof paper or baking parchment so that there is a decent amount of overhang on both sides. Lightly grease. Spoon in your mixture and carefully knuckle in the mix until nice and even and about 2cm thick. Transfer to your freezer for 30 minutes.
3. 3) Remove the dish from the freezer and carefully lift out the cookie dough using the overhanging grease proof. If it feels as though it doesn't want to come out then use a palette knife to loosen it a little before lifting out.
4. 4) Slice the cookie dough into 4 or 5 neat bars that are about 1 inch wide and return to the freezer for 1 hour until solid.
5. 5) 20 minutes before removing your bars from the freezer start to melt your chocolate in a bain marie over a low heat. Once fully melted add your vanilla extract and salt and stir thoroughly. Leave to cool for 5 minutes.
6. 6) Remove your bars from the freezer and roll each bar one at a time using 2 forks until fully coated in chocolate. Place the bars onto a tray and leave to drip dry. Once the chocolate has lost its sheen repeat the process once more but this time sprinkle over your toppings before the bars set. Once the chocolate has set move the bars into an airtight container and place into the fridge until you want to eat them!