1. In food processor, process dates, peanut butter, Ripple Chocolate and cocoa powder until mixture forms a ball.
2. Press into 8-inch square metal baking pan lined with plastic wrap; freeze for at least 30 minutes or until firm.
3. Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate chips with coconut oil.
4. Remove squares from freezer and spread chocolate over top, working quickly so chocolate doesn’t set before it is spread.
5. Cut into 16 squares. Sprinkle with sea salt and refrigerate until chocolate is firm.

TIPS

– If additional sweetness if desired, add 1 to 2 tbsp honey to mixture.