Put the almonds into a food processor and blitz until the almonds are chopped fine

Add the dried dates to the ground almonds and blitz again until smooth

Add the chocolate, broken into squares and blitz for a third time until finely ground

Empty the mixture into an 18cm/7inch-square loose-based cake tin

Press down firmly & evenly using a cranked palette knife or the back of a dessert spoon, paying attention to the corners

Cover the tin in clingfilm/Saran wrap and put it into the fridge for at least 3 hours or overnight.

Remove from the fridge, lift the square out of the tin onto a chopping board and slice into squares or fingers