CHOCOLATE OR CAROB COCONUT BARS

INGREDIENTS

• 1 cup raw pecans, pre-soaked (Can substitute with raw almonds, cashews or walnuts.)
• 1/3 cup raw chocolate or carob powder
• 1 cup dates, pitted and soaked to soften
• 2 cups shredded coconut
• ½ cup extra virgin coconut oil, melted but cool (When melting your coconut oil, be careful not to heat it too much. It will melt at a very low heat, so do not overheat.)
• ¼ tsp. sea salt (Pink Himalayan salt is great because it is full of minerals)

Top Layer Ingredients

• 2/3 cup cashews
• ¼ cup raw chocolate or carob powder
• 2/3 cup dates, pitted and soaked to soften
• 1/3 cup extra virgin coconut oil, melted but cool
• 1/8 tsp. sea salt
• Shredded coconut for garnish

INSTRUCTIONS

1. In a food processor with S-blade, blend pecans, carob, and salt to a coarse flour.
2. While the machine is spinning, add dates a few at a time, until fully chopped and combined.
3. Next add the coconut and blend until well incorporated.
4. Finally pour in the coconut oil, and pulse a few more times until well mixed.
5. Transfer mixture to a glass square or rectangle baking dish, and press evenly to line the bottom of the dish.
6. Place in fridge or freezer to set.

Top Layer Instructions

1. In food processor with S-blade, blend cashews down to a fine meal.
2. Add in the rest of the ingredients, and blend until smooth.
3. Spread evenly over the base, and sprinkle with extra shredded coconut.
4. Let set in fridge for at least 3 hours.
5. Cut into bars or squares and enjoy.

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