Ingredients

• 1/2 cup pitted and packed dates
• 1/3 cup raw cashews
• 1/4 cup raw almonds
• 3 tablespoons shredded, unsweetened coconut
• 3 tablespoons dark brown sugar
• 1/4 cup toasted coconut
• 1/4 cup non dairy chocolate chips
• 1 teaspoon neutral oil

Directions

1. Place dates, cashews, 3 tbsp. coconut, almonds, and brown sugar in the bowl of a food processor or blender.
2. Process together until very crumbly. It should stick together if you press it between your fingers. Be careful not to over process that it doesn't turn into butter.
3. Press into a brownie pan for desired thickness of your bars. It won't take up an entire 8X8 pan. Place in the fridge until firm, about 30 minutes.
4. To toast coconut: Preheat oven to 350ºF. Spread unsweetened coconut shavings, or sweetened shredded or flaked coconut on a rimmed baking sheet and bake, stirring once or twice, until golden, about 5 to 10 minutes. If toasting sweetened coconut, check and stir more frequently because the added sugar causes irregular browning
5. Combine chocolate chips and neutral oil in a microwave safe bowl. Heat for 1 minute. Remove and stir until creamy.
6. Drizzle or spread onto date-coconut bars. Top with toasted coconut. Refrigerate until firm. Slice into bars