60g unsweetened shredded coconut, plus extra for dusting
30g cacao nibs
3 tbsp agave syrup
pinch of salt
1 tbsp water (optional)
Instructions
Line a square, 20 cm baking pan with parchment paper.
Place the dates, cacao powder, shredded coconut, cacao nibs, agave syrup and salt in a food processor. Process the ingredients for 5 minutes, until smooth. Scrape down the sides if needed. Press the mixture into the prepared baking pan and sprinkle shredded coconut on top. Refrigerate it for a few hours. Cut the dough into squares.
Notes
Store the bars in airtight containers for up to two weeks.