Coconut Espresso Bars

Ingredients:

BASE:

• 1 cup toasted coconut (unsweetened)

• 1 cup oats

• 1 cup (about 8) dates

• 4 generous tablespoons of cashew or almond butter

FILLING:

• 2 cups cashews

• 1 cup dates

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 2 teaspoons instant coffee

• 3 tablespoons almond milk

TOPPING:

• 2 cups chocolate chips

• 2 tablespoons coconut oil

In a food processor combine toasted coconut, oats, and dates (make sure they are softened, if they are not soak in hot water for 10 minutes). Pulse until it turns into tiny grain like texture. Add the almond butter and almond milk. Blend this until it forms into a dough that is soft.

Press this dough into a cake pan lined with parchment paper and set aside (refrigerate).

To create the filling begin by boiling your cashews in water for 10 minutes to soften them. While this is happening clean your food processor to use for the next step. Remove from heat, drain, and rinse.

In the food processor combine cashews, dates, and vanilla until it turns into a batter like liquid. Add sea salt, coffee, and almond milk. Blend until throughly mixed. Pour this mixture of the base and refrigerate.

Melt the chocolate chips and coconut oil in the microwave for 1 minute, remove and mix. Microwave for 30 more seconds, mix and repeat until fully melted. Pour mixture over the bars and refrigerate to cool.

Cut and serve! I cut mine using a circular cookie cutter to make small cakes.