Salted Tahini Crunch Date Bars

1 Line a small baking dish or sheet-pan with parchment paper- I used a small 9 x 6 pan. Remove the pits from the medjool dates and flatten them gently with your fingers. Press them into the bottom of the dish in rows of 3 as the base layer
2 In a small bowl, whisk together the tahini, maple syrup and pinch of salt until smooth and creamy. Pour the tahini over the dates
3 Crush the rice cakes onto the tahini, followed by the chopped pistachios, reserving some pistachios to top.
4 Melt the chocolate chips with the coconut oil in 30 second increments until smooth. Pour the chocolate over the bars, then top with more chopped pistachios and flakey salt
5 Set in the freezer to firm up for 30 minutes.
6 Once firm, slice into 12 bars. Keep stored in the fridge for up to 3 weeks, or freeze for up to 3 months. If eating from frozen, I suggest letting them thaw at room temperature for 10 minutes