1cup130 g roasted & salted macadamia nuts, divided
1 1/2cup90 g unsweetened coconut flakes, divided
1 1/2cup210 g pitted Medjool dates
1tspvanilla extract
1/4tspsea salt
1Tbspdark cocoa powder
100gdairy-free dark chocolatemelted
Instructions
Prepare an 8"x6" baking dish (or a dish of similar surface area) with parchment paper. Cut 2 strips of parchment paper to fit the dish and form overlapping sides with some overhang. This makes the bars easier to remove later. Set the dish aside.
Place the raw almonds, 1/2 cup of the macadamia nuts, and 1 cup of the coconut flakes in the bowl of a food processor.
Blend in 2 second pulses until you get a medium/fine crumb that starts to stick together a bit (as shown in the picture above). This should take about 2 minutes.
Pour the nut mixture into a medium-sized mixing bowl and set aside.
Place the dates and vanilla in the food processor and blend for about 1 minute or until it forms a ball.
Break up the ball a bit using a sturdy spatula.
Add in the nut mixture, sea salt, and dark cocoa powder.
Blend for 30 seconds or until well combined. Scrape down the sides as needed.
Use the spatula to move the mixture to the baking dish.
Press and flatten the mixture into the dish using your hands. Create a nice even, compact layer.
Drizzle about a third of the melted chocolate on top using a spoon. This layer will help the extra coconut and macadamia nuts stick to the top.
Place the other 1/2 cup macadamia nuts and 1/2 cup coconut flakes on top and press them in a little with your fingers.
Refrigerate the bars for 1 hour.
Using the parchment paper overhang, lift the block of nutty chocolatey goodness out of the dish and place on a cutting board.
Using a sharp knife, slice into 10 bars.
Separate the bars and drizzle with the remaining dark chocolate.