• Line an 8 x 8” 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.

  Place almonds (or nut mix) into a food processer and process until broken down and crumbly. Add dates, coconut, seeds, cocoa powder and vanilla and continue to process until mixture is only just combined.

  Be careful not to over process as you want the texture to still be chunky with larger pieces of nuts in it to add texture and different sized “bits” in your energy bars.

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

Chocolate Coconut Frosting

• To make the frosting, you need the coconut butter and coconut oil to be slightly warmed. Not melted but just soft enough to mix with the other ingredients.

  You can partially submerge the jar (with both coconut butter and oil) in warm to hot water. If you have a microwave, you can put it in the microwave for 10 seconds at a time (please be aware that the fibers in the coconut butter can scorch very easily).

  Or, you can wrap the jar in a heating pad and let it melt slowly.

  Then simply mix all frosting ingredients together in a small bowl or dish until smooth and spread evenly onto chilled bars.

  Place pan back into the freezer for 30 minutes, or until the frosting has set.

  Remove pan from freezer and lift the parchment paper to remove the bars. Using a sharp knife, cut into 10 bars or 9 squares or smaller portions if you prefer.

  Store in an airtight container for up to a week or in the freezer for up to three months and eat cold for a frozen treat.