Chocolate and Coconut Fruit and Nut Bar
- 1 lb. Medjool or Deglet Noor dates, pitted (about 3 cups)
- 1/2 cup raw, unsalted almonds
- 1 cup unsweetened shredded coconut
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt, optional
Place two strips of parchment paper inside an 8-inch by 8-inch baking dish. The strips should overlap, forming a plus sign +.
Cover with plastic wrap and refrigerate for an hour.
After an hour, remove the dough by lifting up on the parchment paper. Place it on a cutting board. Cut the dough into 8 equal-sized bars. They’ll be about the same size as a store-bought Larabar.
Wrap individually with plastic wrap and refrigerate until ready to eat.