Chocolate mini-bites 

Put the chocolate pieces into a heat-proof bowl, sit it over a pan of simmering water and stir occasionally until melted. Remove and put to one side (keep the bowl and the pan for when you make the topping). While the chocolate is melting, put the nuts into a food processor and blitz until chopped small, then add the dates and prunes and whizz again. Add the melted chocolate and mix until well combined. Spoon into a shallow 30xl8cm (I2x 8in) rectangular tin lined with greaseproof paper and flatten until it's even. Put in the fridge to chill while you prepare the topping. For the topping, put the chocolate into the same bowl and sit it over the pan, the water simmering, and heat until melted. Set aside. Put the avocado, yoghurt and honey if using, into the food processor; then add the melted chocolate and whizz until combined. Spread the mixture over the chocolate and nut slab and put back in the fridge to chill for a few hours or overnight. Lift the slab from the tin and slice into 32 small squares.