No-Bake Toasted Coconut, Date, And Nut Bars

• 2/3 cup unsweetened shredded coconut
• 2 cups unsalted cashews
• 1 cup medjool dates, pitted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon sea salt
• 1/4 cup plus 2 tablespoons coconut butter
• 1 tablespoon coconut oil

1. Preheat the oven to 350u0b0 F.
2. Spread the coconut evenly across a baking sheet and toast in the oven for 3 minutes. Stir well and then cook for another 2 minutes, or until golden and fragrant.
3. Set the toasted coconut aside and use the same baking sheet to toast the cashews for an additional 5 minutes, or until fragrant.
4. Add the coconut, cashews, dates, cinnamon, and salt into a food processor.
5. Pulse the ingredients until they're crumb-sized (a few larger pieces are fine).
6. Add the coconut butter and 1/2 tablespoon coconut oil to the food processor and continue pulsing until the mixture begins to clump. If it seems dry, add another 1/2 tablespoon of coconut oil.
7. Line an 8 x 8-inch brownie pan with parchment paper, allowing two sides to hang over the side of the pan. Dab a bit of coconut oil on the brownie pan to help the parchment stick to the two longer sides. Press the mixture into the pan, using a piece of plastic wrap to help flatten the mixture evenly. Freeze the mixture for 15 to 20 minutes and then slice the bars into 8 pieces.
8. Wrap the bars individually and store in the refrigerator or freezer. (I personally like them frozen!)

coconut, unsalted cashews, medjool dates, ground cinnamon, salt, coconut butter, coconut oil

Taken from food52.com/recipes/26710-no-bake-toasted-coconut-date-and-nut-bars (may not work)