• 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.

  Line a 8 x 8-inch baking 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.

Base Crust

• Place almonds into a food processer and process until broken down and crumbly. Add dates, coconut, cocoa and vanilla extract and continue to process until mixture is sticky and well combined.

  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.

Chocolate 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 the cashews, avocado, hardened coconut cream, dates, cocoa powder, protein powder and vanilla extract into the bowl of a food processor and process until completely smooth, about 1minute, scrape down the sides as needed.

  Pour the chocolate mousse filling into the pan on top of the base crust. Spread the filling evenly and place in the refrigerator for 4 hours or overnight to allow it to set. If you are in a hurry put it in the freezer for 2 hours.

  Pull up and out of the pan using the parchment overhang and cut into 16 squares.

  Serve topped with shaved dark chocolate if desired.

  Store in the fridge for up to 1 week or freezer for up to 3 months.