Yield: 10 bars
2 cups, packed, unsweetened shredded coconut
1/2 cup raw cashew nuts
1 cup, packed, medjool dates, pitted (around 12 dates)
1/2 teaspoon cardamom
3/4 teaspoon vanilla extract
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon Maldon salt
1/4 cup coconut butter or coconut manna
1 tablespoon coconut oil
Coconut flakes, for garnish
Preheat oven to 350 degrees and line an 8×8-inch baking pan with parchment paper.
On baking sheet, toast shredded coconut and cashews in oven for 5 minutes, or until golden and fragrant. Let cool.
Place toasted coconut, cashews, dates, spices, and salt in the bowl of food processor and pulse until crumb-sized. Add coconut butter and 1/2 tablespoon coconut oil and process until mixture begins to clump. If too dry, add the additional 1/2 tablespoon coconut oil.
Press the mixture into the pan, compress, and flatten evenly. Press coconut chips onto the batter. Place in freezer for 15 to 20 minutes and then slice into 10 bars, each 4×1-1/4-inch. Store in the refrigerator or freezer.