These bars are reminiscent of holidays past but with a healthier crust and reduces sugar. Coconut fans will love this version.
In a food processor, process the dates with coconut oil until they are finely chopped and sticky.
Add almond flour, coconut flour, cocoa powder and maple syrup to the chopped dates.
Process until everything is blended together and forms a thick paste.
Transfer the mixture into a large mixing bowl.
Add shredded coconut and walnuts and mix.
Press into a parchment lined square pan.
Refrigerate while you prepare middle layer.
In a high speed blender, blend the coconut oil, maple syrup and shredded coconut.
Blend until the coconut is completely shredded and becomes a paste, or butter texture.
Spread the coconut butter with a spoon over the chilled base layer.
Refrigerate while you prepare the top chocolate layer.
Top Chocolate Layer
In a water bath, melt the dark chocolate with coconut oil.
Once melted, pour the chocolate over the coconut layer and spread evenly.
Refrigerate for about 1 hour and then cut into 25 squares. Don't wait too long to cut or the chocolate on top might break.
This dessert can also be frozen and will keep for a few months.