For the crust:
1/2 Cup + 2 Tbsp Raw almonds
1/2 Cup lightly packed Dates, no pits
1 Tbsp Water
For the filling:
1 Can Coconut cream (Which equals 1 Cup + 1 Tbsp chilled (so it's solid) coconut cream)
2 Tbsp Honey
1 1/4 Cups Almond butter
3 Oz Good quality dark chocolate (dairy-free for vegan version) **
1/4 tsp Coconut oil
2 Tbsp Almonds, finely chopped
Sea salt, for sprinkling
Directions:Line an 8x8 inch pan with parchment paper, leaving an overhang over the sides. You'll need this to use as a handle later.
Place the almonds into a large food processor and process until broken down into crumbs. Add in the dates and process until the dates are crumbly.
Transfer the mixture to a bowl and add in 1 Tbsp of water. Using your hands, mix together until the dates and almonds stick together and form a stick dough.
Press evenly into the bottom of the prepared pan. If it's really sticky and hard to work with, I find it really helps to hold a piece of parchment paper, and use it help press the crust into the pan. Place into the freezer while you make the coconut cream layer.
Place the coconut cream and honey into a large bowl and beat, with an electric hand mixer, until well mixed. Try to get out an lumps of coconut cream, so it nice and smooth.
Gently spread the coconut cream over top of the crust until even and smooth. Place back into the freezer until the coconut cream has firmed up, about 1 hour.
Place the almond butter into a large, microwave-safe bowl and microwave until melted and creamy.
Pour the almond butter into the pan, over the coconut cream and gently smooth around until the butter is even and flat.
Place into the freezer (make sure it's sitting flat!) and chill until the almond butter hardens, about 1-2 hours
Lift the bars out of the pan and place onto a cutting board, gently peeling back the parchment paper.
If your almond butter is rock solid, let the bars sit a little bit at room temperature so they soften. This makes them easier to cut. I've found some almond butter hardens like a rock, and some will stay a little squishy in the freezer.
Gently cut into 16 bars so that you don't crack the coconut cream or almond butter. Line a cookie sheet with parchment paper and place the bars on it, and then place back into the freezer while you melt the chocolate.
In a medium, microwave-safe bowl, melt the chocolate and coconut oil using half power and 30 second intervals, stirring between each interval. Pour the melted chocolate into a shallow plate with sides.
Take half of the bars out of the freezer and place the onto a parchment-paper lined plate, keeping the other half of the bars in the freeze so they stay hard.
Pick up each bar by the crust layer and dunk the almond butter layer into the chocolate, gently shaking off the excess. Working quickly, place it back onto the plate and sprinkle with a few almonds and sea salt.
Repeat until all the bars are done.
Store bars in the freezer until ready to serve and then DEVOUR IMMEDIATELY! (you made need to let them sit out for a bit before devouring, depending on how hard your almond butter is!)