Chocolate Coconut Nanaimo Bars

I saw these in Second Cup and was inspired to create a Nanaimo Bar with a chocolatey coconut crust. I don't know what it is, but I just love mimicking such traditional desserts and making them raw or using natural ingredients (sometimes they're a hit... And sometimes they're a complete fail! 😂

Yield: 1 8x8 tray
You will need:
Chocolate Base:
-1 cup almonds (any nut/seed)
-4 pitted Medjool dates
-1 tablespoon cocoa
-1 1/2 cup shredded coconut
-3 tablespoons melted coconut oil
-6-10 tablespoons water (as much as you need to help the mixture bind)
Cream Layer:
-1 1/4 cashews (soaking for at least 6 hours in water)
-1 tablespoon lemon juice
-1 tablespoon coconut oil
-1-2 tablespoons maple syrup
-A dash of vanilla
Chocolate Topping:
-1/4 cup cocoa
-1/4 cup melted coconut oil
-2 tablespoons maple syrup
Directions:
1. Process the almonds, dates and cocoa until dough forms. Add the other ingredients in and pulse until completely combined
2. Press the base layer in a lined tray of choice and place in fridge
3. For the cream layer, blend all the ingredients in a high speed blender and spread over the chocolate base. Return to the fridge
4. Mix the chocolate topping ingredients together and pour over the cream layer. If the chocolate topping is too thick to spread,  place it over the heat on the stove fir a few seconds to help it melt and make it easier to pour right over
5. Place the tray back in the freezer fir at least 20 minutes to harden enough to cut. The chocolate topping may crack as you're cutting. Store in the fridge or freezer

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