Make The Cashew Butter

• Add raw cashews, avocado oil, and celtic salt to a food processor. Process for 10–15 minutes, scraping down the sides as needed, until completely smooth and creamy. Set aside.

Make The Date Filling

• In a small saucepan over medium heat, melt the butter and continue cooking, swirling the pan, until it turns golden brown and smells nutty — about 3–5 minutes. Add the sliced brown banana and cinnamon, and cook for 1–2 minutes until softened. Add the pitted dates, water, and Celtic salt. Stir to combine and remove from heat. Transfer everything to a food processor and blend until smooth. Set aside.

Prep The Pan

• Line your baking pan with parchment paper, leaving overhang on the sides for easy removal.

Melt The Chocolate

• In a saucepan on very low heat, add coconut oil and chocolate chips, constantly stirring slowly until the chocolate is fully melted. Remove from the heat.

Layer

• Layer 1: Pour 1/3 of your chocolate onto the bottom of a parchment-lined pan. Freeze for 5-10 minutes until solid.
• Layer 2: Spread the date filling evenly over the frozen chocolate layer in a smooth, thin layer. Freeze for 5-10 minutes.
• Layer 3: Pour 1/3 of the chocolate on top of the date filling. Freeze for 5-10 minutes.
• Layer 4: Scatter the chopped pecans, chopped cashews, and shredded coconut evenly over the set chocolate. Sprinkle with Celtic salt and drizzle lightly with honey. Freeze for 10 minutes.
• Layer 5: Dollop the cashew butter over the crunch layer and gently spread into an even layer. Freeze for 5-10 minutes.
• Layer 6: Pour the remaining chocolate over the cashew butter layer, spreading to completely cover. Finish with a generous pinch of flaky celtic salt on top. Freeze for at least 30 minutes until fully solid.

Slice and Serve

• Lift the bars out of the pan using the parchment overhang. Use a sharp knife to slice into bars or squares. Store in the freezer or refrigerator.

Enjoy!