• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

Base Crust

• Line a 5 x 7-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Note: You can use an 8 x 8-inch baking pan but using the smaller size loaf pan the slice will be taller.

  Place all base crust ingredients into a food processer and process until broken down and well combined. The dough should be sticky and hold together when pinched between two fingers.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

   

Creamy Cashew Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, desiccated coconut, coconut oil, honey and vanilla extract into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth.

  Taste test add more honey or vanilla if you think it needs it.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

   

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, remove the slice from the fridge and pour over the chocolate over the top. Smooth out with a spatula or back of a spoon.

  Place back in fridge to set (around 15-20 mins).

  Cut into 12 slices or more smaller squares with a sharp knife, cleaning in between each cut to get a smooth and clean slice.

  Serve cold. I like it pretty much out of the freezer as it stays really well together and is chewier. Always store in the fridge or freezer as it will start to soften otherwise. Will keep in fridge for up to 1 week or freezer for up to 3 months.