1 1/2 cups almond meal
Prepare and line a loaf pan with baking paper and set aside.
Add almond meal and walnuts to a food processor and blend until walnuts are finely chopped. Add Medjool dates and Forty Thieves Peanut Butter. Process until mixture comes together.
Press base into the loaf tin and place in the fridge.
Mix Forty Thieves Peanut Butter with the melted oil and maple syrup then spoon it over the base layer and smooth flat. Transfer to the freezer to harden.
In a saucepan, add berries (and heat on low until thawed if using frozen). Use an immersion (stick) blender to blend the berries to form a liquid-like jam.
Add agar and coconut sugar and heat on low until sugar is dissolved. Add chia seeds and mix then remove from the heat and let cool on the benchtop until the jam has congealed.
Pour cooled jam over the peanut butter layer and place in the fridge for 2 hours.
Once the jam has set (and it is very firm to touch), slice your bars with a hot knife. Set them on a baking tray lined with more baking paper.
Melt the chocolate over a double boiler and then take your bars and coat them in melted chocolate placing them on the baking tray. Return to the fridge for 30 minutes until chocolate has set.