*Chocolate Crunch Coconut Pulp Bars

Ever have leftover coconut pulp from making coconut milk? This is a great way to use it in a delicious way. I bet you can substitute any pulp from any nut/seed milk too. If you don't have any pulp, feel free just to use shredded coconut flakes in this recipe.
Yield: 1 serving
You will need:
-Pulp from 1 cup of coconut milk (about 3/4-1 cup shredded coconut flakes)
-8-10 pitted medjool dates
-1/4 cup cocoa nibs/chocolate chips
Directions:
1. Preheat the oven to 350 degrees F (or to keep raw, use your dehdrat or at 115 degrees until dehydrated to your liking)
2. Using a food processor, mix the coconut and dates until combined and then pulse in the cocoa nibs at the end so they have some crunchiness still
3. Press the dough into a lined baking pan and bake for 30 minutes
4. Allow the bars to cool down before slicing and enjoying

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