Ingredients
Equipment
Method
- In a food processor, add dates and pulse until the dates are chopped. Then add walnuts and continue pulsing and then pour in the coconut oil or honey until you get a fine texture and it should be sticky. Press the first layer into a 8 x 8 inch baking pan.
- Melt chocolate in a saucepan over low heat, stirring occasionally. Once melted, stir in coconut, chopped nuts and salt. Pour over base and spread evenly.
- In a skillet or fry-pan, over low-medium heat, add the shredded coconut until it becomes toasted and golden in colour, about 5 minutes. Stirring occasionally to avoid burning. Sprinkle over the chocolate layer and lightly press with the back of a spoon, then add a few chopped nuts with any extra coconut.
- Place in the refrigerator for a minimum of 1 hour up to 2 hours.
- Remove from refrigerator and allow to sit at room temperature for about 10 minutes. Using a sharp knife, cut into 16 bars. Enjoy!
Nutrition
Notes
Store these bars in the refrigerator in an air-tight container with parchment paper between layers for a week. For freezing, do the same with parchment or wax paper between layers in an air-tight container or freezer bag and they will last in the freezer for about 3-4 months.