Keyword: gluten free breakfast bar, no cook breakfast bar, nut bar, nut butter bar, peanut butter bar, peanut butter chocolate, raw chocolate bar, vegan bar, vegan chocolate bar
Place dates, almond butter, peanut butter, coconut, toasted peanuts, toasted almonds, almond meal, flax meal and vanilla in a medium bowl. Mix until thoroughly combined.
Grease and line a 20cm X 10cm base measurement loaf tin with baking paper, ensuring that it hangs over the longer edges.
Scoop the batter into the prepared tin and spread it evenly with a metal spoon. Smooth the top.
Pour the melted chocolate over the nut bar batter. Smooth the top.
Chill in the refrigerator for at least an hour before slicing into thin bars. Store covered in the refrigerator for up to a month. Bars can be individually wrapped in baking paper, stored in airtight containers and frozen in the freezer for up to three months.