Line a small baking sheet with parchment paper.

Remove the pits from the dates then press the dates down onto the parchment paper to form the base, making sure the dates are connected. You can flatten them down with wet fingers or with the bottom of a glass cup greased with a little coconut oil.

Next, drizzle the tahini over the date layer and top with the chopped almonds and walnuts. Add a sprinkle of cinnamon over the top.

In a small bowl, melt the chocolate chips and coconut oil until smooth. Pour the chocolate over the nut layer.

Freeze the date bark for 1 hour. Remove from the freezer, add some sea salt and cut into pieces.

Keep refrigerated for up to 2 weeks, or freeze for up to 3 months.