Dates and chocolate bars

Ingredients   

• 300g Moist Medjool Dates, pitted and chopped
• 200g Raw Cashew Nuts
• 150g Almond meal
• 75g dark chocolate
• A Pinch Of Sea Salt
• 40g Unsweetened Shredded Coconuts
• 2 Tbsp Vanilla Extract
• 2 to 3 Tbsp Cold Water

Preparation

1. Line an 8 inch baking pan with  saran wrap, and set aside.
2. Combine chopped dates, cashews, almonds, cocoa powder, dark chocolate and sea salt in a food processor.
3. Pulse and process all the ingredients together until the texture is coarse.
4. Add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency.
5. Scrape the dough mixture into the lined pan, wrap with saran wrap and press evenly with a rubber spatula.
6. Chill for about an hour before cutting into 2cm by 5cm bars. Store in sealed container for up to a month in the fridge.