Before starting:

• Chill your coconut milk can in the fridge overnight or at least 6 hours (don’t freeze for a quick fix!) Also, before getting started, place a metal mixing bowl into the freezer.

Crust:

• If your dates are on the hard side, soak pitted dates in warm water for 5 minutes prior. Drain. Add all crust ingredients into a food processor and run until combined. Add water, 1 tbsp at a time if your crust needs help forming (I usually always need to add a little). It should be crumbly, but sticky.
• Line an 8×8 (or a similar square size) pan with parchment paper (this makes it easier to pull out/slice later). Press the crust into the pan with a rubber spatula, forming an even layer. Throw into the fridge.

Filling:

• Take the metal bowl out of the freezer. Open the coconut milk and carefully scoop out the cream that rose to the top, avoiding the water below (use for a smoothie!). If you have a hand mixer, use it! If you don’t, get ready for a little arm work out. If not, use a whisk instead.
• Mix until smooth and creamy (a minute or so). Add in the vanilla and a little monkfruit or powdered sugar if you want a sweeter taste. (Using liquid sweeteners can weigh it down.) If you’re seeing some clumps still, add a little splash of the coconut water to help loosen.
• Pull out the crust and spread your coconut whipped cream into an even layer over the top. Add back to the fridge for a couple hours (or until it’s mostly firm to the touch).

Chocolate Shell:

• I usually wait to make the chocolate until the bars are ready, otherwise it can firm up too much. Add the cacao powder and coconut oil to a glass bowl and either zap in the microwave to melt (30 seconds at a time) or place over a double boiler (small pot of simmering water).
• Add in the maple syrup to taste and a pinch of salt. Set aside. You want it thin enough to spread, but not super hot and runny (so it doesn’t melt the coconut whip). Let it cool for a few if need be.
• Pour over the bars and tilt the pan around until it’s evenly coated. Use a spatula to gently help along if needed. Sprinkle some coarse sea salt on top if you have it.
• Put back into the fridge until completely hardened, about 30 minutes to be safe. Pull the bars out of the pan and slice over a cutting board. The top may break up a little bit, but they’re still SO delicious.
• Store in an air-tight container in the fridge for up to 10 days.