Bake my Day with chocolate bars

You won’t believe how easy tasty and soft these bars are!!
The base of the bars is made up of raw almonds and dates and kind of a lot of vanilla extract. They are DELICIOUS. I mean, you could just cover the base in chocolate and snack on them… so good. But you know me, I had to go a step further and add my coconut layer. Me and my coconut… so much love happening there. The coconut layer is raw coconut, plus a little coconut milk, a little honey (if vegan, use agave nectar or maple) and a pinch of flaky sea salt (my obsession). Simple, delicious and just… give me a spoon and I’ll be happy.
Then just cover it all in chocolate… a THICK layer of dark chocolate with a swirl of almond butter. I don’t do think layers of chocolate, I just don’t.
Oh, and another reason why these bars are dangerous?? They are SO easy to make. Everything gets made in the bowl of a food processor or high-powered blender. Then just layer, pour on the chocolate, swirl in some almond butter and add some cacao nibs and or hemp seeds plus a little flaky sea salt on top. Chill, eat and eat… and then probably eat again. Trust me, you’ll try to stop, but it’s really not all that easy.

Chocolate Coconut Almond Bars.
• prep time:20 MINUTES
• total time:20 MINUTES + 1 HOUR TO CHILL
yields: Makes 16 Bars

Ingredients
• Base Layer
• 1/2 cup raw almonds
• 1 cup unsweetened flaked coconut
• 12 plump medjool dates, pitted
• 2 teaspoons vanilla
• 1/4 cup coconut oil
• Coconut Layer
• 2 cups unsweetened flaked coconut
• 1/2 cup canned coconut milk
• 2 tablespoons honey
• pinch of salt
• 12 ounces dark chocolate (or semi sweet), chopped
• 2 rounded tablespoons almond butter
• cacao nibs + hemp seeds, for topping (optional)
Instructions
Line an 8×8 inch square baking pan with parchment paper.
In the bowl of a food processor, combine the almonds, 1 cup coconut, dates and vanilla. Pulse until finely chopped, but not pureed. Add the coconut oil and pulse until combined, being careful not to over mix the the mixture. You want it finely chopped and a little chunky.
Press the base mixture into the prepared pan. Place the pan in the freezer.
Back in the bowl of the food processor (no need to clean it!) combine 2 cups coconut, coconut milk, honey and salt. Pulse until you have a finely ground mixture. Remove the base layer from the freezer and add the coconut layer in an even layer. Return the pan to the freezer.
Melt the chocolate over a double broiler or in the microwave, stirring every 30 seconds until melted and smooth.
Remove the bars from the freezer and spread the chocolate over top. Now take the almond butter and swirl it into the chocolate. Top with cacao nibs and hemp seeds if desired. Cover the pan and place in the fridge for 30 minutes to 1 hour to allow the chocolate to set.
Place the sharp knife under hot water and then cut the bars into about 16 squares. The chocolate layer may pop off of the coconut layer as you cut the bars. Don’t worry, just push it back into place. Keep the bars stored in the fridge in a sealed container.