Blend the dates, peanut butter, tahini, honey and vanilla powder in a food processor until a smooth ball forms.

Remove the mixture from the food processor and place into a large mixing bowl.

Add the almonds, pistachios, pepitas and puffed quinoa to the date mixture and mix together with your hands.

Press the mix into a paper lined 18cm x 30cm brownie tray and set aside.

Meanwhile, melt your dark chocolate in a heat proof bowl over a saucepan of gently boiling water.

Pour the melted chocolate over the slice mix and sprinkle with sea salt and extra chopped pistachios or puffed quinoa.

Place in the fridge to set overnight.