1/4 cup Unsweetened Coconut Flakes, plus 2 tablespoons (20g)
1 1/2 cups Deglet Noor Dates, halved (220g)
1/2 teaspoon Cinnamon
1/2 teaspoon Ground Cardamom
1/2 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
1/4 teaspoon Ground Coriander
1/4 teaspoon Black Pepper
1/2 large Apple, roughly chopped
1 tablespoon Coconut Oil, melted
1/3 cup Creamy Almond Butter, plus 2 tablespoons
Preheat your oven to 375°F. Spread the almonds and coconut flakes on two baking sheets and toast until golden brown. The coconut will only take a couple minutes, so watch it closely. The almonds cook quickly too, so watch them too!
Place ¾ cup of the almonds in a large food processor and process until broken down. Add in the dates and spices and process until the dates are broken down and everything is mixed. Add in the coconut and repeat until well mixed.
Add in the apple and coconut oil and process until the mixture begins to come together, you may need to scrape the edges with a spatula.
Line an 8x8 inch pan with parchment paper and spread half the mixture in the bottom. It is sticky so I find having lightly wet hands helps a lot!
Gently, spread the almond butter over top. Finally, drop the remaining date mixture over the tops and smooth out evenly. Again, use lightly wet hands here to make it easy.
Press the remaining almonds into the top of the bars. Cover and freeze for at least 4 hours.
Slice and DEVOUR!
These get soft very quickly, so you need to leave them in the freezer and eat them fairly quickly once out of the freezer.