- 1
Ingredients
- Base
- 1 cup walnuts
- 1 cup almond flour or almond meal
- 1 cup unsweetened coconut
- 1/4 cup raw honey
- 2-3 Tbsp coconut oil
- 1/4 tsp Celtic salt
- Middle layer
- 1 1/2 cups dates, soaked for about 10 minutes in hot water
- 1/3 cup coconut milk or 1/2 cup coconut cream
- 1/8 tsp Celtic salt, optional
- 1 1/2 cups unsweetened, shredded coconut
- Topping
- 1 1/2 cups dark chocolate chips
Preparation
Step 1
Directions:
In a food processor, pulse the walnuts and coconut together until it resembles fine crumbs. Add in the almond flour, honey, and salt, and process until a moist dough forms. Press the dough into a parchment lined 8x8" baking pan.
After soaking the dates, drain the water, and pulse in a food processor until a paste forms. Add the coconut milk, and salt, and process until smooth. Add the shredded coconut, and pulse until just combined. Scoop the coconut mixture out, and spread it evenly across the top of the base. Transfer to the fridge while you work on melting the chocolate.
Place the chocolate chips in a microwaveable bowl, and microwave at 30-second intervals, stirring in between, until fully melted.
Remove the pan out of the fridge and pour the chocolate over the middle layer spreading it evenly. Place back in the fridge for about 30 minutes to an hour to harden the chocolate. Remove the mixture out of the fridge and cut into squares. Store in the refrigerator.