Berry coconut almond bars

INGREDIENTS:

For the crust

• 5 dried dates, pitted
• 1 cup almond butter
• ¾ cup unsweetened coconut
• 2 tablespoons raw honey
• 1 teaspoon pure vanilla extract
• pinch of salt

For the toppings

• 2 teaspoon coconut milk
• ½ cup raspberries
• ½ cup blackberries
• 1 tablespoon raw honey
• 1 teaspoon lemon juice

For the toppings 

• 1 14 oz can of coconut milk (placed in refrigerator overnight), only use the cream on top, leave behind the coconut milk at the bottom
• 1 tablespoon raw honey
• 1 teaspoon pure vanilla extract

Instructions

1. Place dates in food processor and pulse to break down into pieces.
2. Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.
3. Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.
4. Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
5. Place 2 teaspoons of coconut milk that is at the bottom of the can, into a small saucepan over medium heat.
6. Add raspberries, blackberries, honey and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. Let cool.
7. Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
8. Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
9. Place in the freezer for 1 or more hours to harden. Serve.
10. Store berry bars in the freezer (otherwise the coconut milk with melt, if you put it in the fridge, trust me I learned from my mistakes ;))