Chocolate pistachio coconut bars

This recipe is really decadent, healthy, dairy free and gluten free. It makes a perfect dessert. No need to bake- just freeze each layer. This dessert is festive and fun and can easily be made ahead of time and stored in the freezer to take with you to the next social ocassion.

Ingredients for the base:

• 1 cup raw almonds

• 1 cup medjool dates

• !/4 cup organic cacao powder

• 2 tbsp melted coconut oil

Directions for the base:

• Pulse the almonds and cacao in the food processor until it resembles a fine crumb.

• While the food processor is running, add in the dates one at a time and the coconut oil until it is well combined.

• Pour the mixture into a small 8-10 baking tin lined with baking paper and press it down ot form the base. Place in the freezer to set.

Ingredients for the filling:

• 1 cup dried cranberries

• 3/4 cup desiccated coconut unsweetened

• 2 tbsp melted coconut oil

• 1/2 cup raw pistachio nuts

• 1/2 cup coconut cream

Directions for the filling:

• Pulse the cranberries, coconut and pistachios in the food processor until chopped

• Add the coconut oil and coconut cream and pulse again until the mixture is well combined

• Pour the mixture on top of the base and return to the freezer to set.

Ingredients for Chocolate topping:

• 1/2 cup of melted coconut oil

• 1/4 cup of pure maple syrup

• 1/4 cup organic cacao powder

Directions for chocolate topping:

• Add the coconut oil, maple syrup and cacao to a small mixing bowl and stir until it is combined and resembles chocolate sauce.

• Spread the chocolate sauce on op of the filling. Make sure the filling is set before you do this step.

• Pop it back into the freezer for an hour and then remove it from the baking tin. Slice it up and store it in an airtight container in the fridge.