Prep Time: 25 minutes

Cook Time: 0 minutes

Ingredients

Base Layer

2 cups Medjool dates, pitted

1 tbsp coconut oil

1 cup almond flour

½ cup coconut flour

3 tbsp cocoa powder

2 tbsp maple syrup

½ cup shredded coconut, unsweetened

½ cup walnuts

Middle Layer

3 cups shredded coconut, unsweetened

2 tbsp coconut oil

3 tbsp maple syrup

½ tsp vanilla extract

Top Chocolate Layer

1 cup dark chocolate

1 tbsp coconut oil

Instructions:

Base Layer

In a food processor, process the dates with coconut oil until they are finely chopped and sticky. ( You will have to soak the dates for up to 4 hours before hand if you are not using mejool)

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 walnut pieces and mix well.

Press into a parchment paper lined square pan.

Refrigerate while you prepare the middle layer.

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. You don't wait to refrigerate for too long before you cut it since the chocolate on top might break.

This desert can also be frozen and will keep for a few months!