Toasted Coconut Date Bars
Super easy and delicious five ingredients Toasted Coconut Date Bars made gluten free and vegan.
- 1 1/4 cup medjool dates, packed and pitted
- 2 cups Let's Do Organic Unsweetened Toasted Coconut Flakes more for topping
- 1/4 cup almond butter natural
- 1/2 cup vegan dark chocolate chopped
- 1 tsp coconut oil
Place the dates into a food processor and blend until a ball starts to form. Turn off the processor and separate the date ball with your hands into smaller pieces. Add in the coconut and almond butter and then continue blending until combined. Try not to over blend or you will release some of the oils in the almond butter.
Prepare a 6x6 inch pan with parchment paper and press the mixture evenly into the bottom. Cover and chill for 1 hour. Melt the chocolate and coconut oil together in a microwave safe bowl, cooking in 15 second increments and stirring between each until smooth.
Cut the mixture into bars (6) and dip the bottom half into the chocolate. Place the chocolate dipped bar onto a tray lined with parchment paper. Repeat until you have dipped each bar. Drizzle the remaining chocolate over the top of the bars and coconut flakes. Chill until the chocolate is solid and then serve. *Store the bars in an airtight container in the refrigerator for up to one week.