Line a medium sized baking tray with baking paper. Cut each date down one side and remove the seed without breaking the date completely in half. Open the date so that it is flat and place on the baking tray. Continue with each date, lining the opened dates up on the baking tray so you have rows of dates that form a rough rectangle.

Lay a piece of baking paper over the dates and using a soft mallet or small rolling pin, hit or roll the dates so that they soften slightly and flatten out as much as possible. Remove the paper. Dollop the macadamia butter over the dates and then, using a knife or spatula, spread as evenly as possible – it’s ok if there are a few gaps. Refrigerate for 30 minutes.

Pour the melted chocolate over the macadamia butter and use a spatula to spread the chocolate out to cover the macadamia butter layer. Once set, cut into pieces with a sharp knife and store in an airtight container at room temperature or in the fridge.