- Yield: 32 triangle cookie sandwiches
- 2 cups coconut flakes, macaroon-cut or fine-cut
- ½ cup walnuts
- ⅓ cup dates, pitted
- 4–5 tablespoons raw honey (liquid or crystallized) or coconut nectar
- 2 tablespoons lucuma powder
- 1 tablespoon maca powder
- ¼ cup plus 2 tablespoons cacao powder
- ¼ teaspoon Himalayan salt
- Pinch of cinnamon
- Pinch of nutmeg
- ¼ cup coconut butter
- 2 tablespoons coconut oil
- 1 cup cashews, soaked for at least 1 hour
- 2 tablespoons chia seeds
- 1 cup coconut water or pure water
- 1 vanilla bean, deseeded, or 1 teaspoon vanilla bean powder
- ¼ cup raw honey (liquid or crystallized) or coconut nectar
- Pinch of Himalayan salt
- 1 cup cacao paste, chopped into small pieces
- 1 heaping tablespoon coconut oil
- 3 tablespoons sun-dried cane juice crystals or coconut sugar
- Pinch of nutmeg
How to Make It
- Place coconut flakes and walnuts into a food processor, and mix until a fine texture forms.
- Add all remaining Chocolate Crust ingredients, and mix until combined and sticky.
- Line an 8 × 8-inch brownie pan with parchment paper, and press half of the Chocolate Crust mixture into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough. Remove parchment paper from top.
- Set aside other half of the Chocolate Crust mixture in a covered bowl.
- To make the Vanilla Cream, soften the coconut butter and the coconut oil by placing them into a glass jar in hot water, or melt over a double boiler.
- Place all Vanilla Cream ingredients into a high-power blender, and mix until smooth.
- Pour Vanilla Cream over the first layer of the Chocolate Crust, and freeze until hardened (4–6 hours).
- Then press the remaining Chocolate Crust over the top to form a sandwich, cover with parchment paper, then roll with a straight-sided glass until even. Remove parchment paper from top.
- Freeze for 1 hour more.
- Remove from the pan, place on a cutting board, and, with a sharp knife, slice into squares first, then triangles.
- Place into the freezer again until the Chocolate Glaze is ready. The bars should be completely hard before dipping into the glaze.
- To make the Chocolate Glaze, melt the cacao paste and the coconut oil over a double boiler.
- If using coconut sugar, powder it by blending in a spice grinder; or use a high-power blender to blend and powder 1–2 cups of sugar. Use 3 tablespoons for this recipe and reserve the remaining sugar for later use.
- Add cane juice crystals or coconut sugar and nutmeg to the melted cacao paste, and mix together.
- Dip frozen triangles halfway into the Chocolate Glaze, and let the glaze drip off for a few seconds.
- Place onto a pan lined with parchment paper, and freeze.
- Take out of the freezer 5–10 minutes before serving. Store frozen, in an airtight container.