Chocolate Coconut Almond Pressed Bars

Steps

1. Line a small loaf pan or a 6-inch square container with parchment, leaving some overhang for lifting.
2. Set aside one quarter of the sweetened shredded coconut for topping; the remaining three quarters of the sweetened shredded coconut goes into the bar mixture.
3. In a food processor, pulse the dates with the almond butter, canned coconut milk, vanilla extract and salt until a sticky paste forms.
4. Add the unsweetened cocoa powder, the chopped almonds and the remaining three quarters of the sweetened shredded coconut, and pulse until the mixture clumps together when pinched.
5. Transfer the mixture to a bowl and fold in the chocolate chips by hand.
6. Press the mixture firmly and evenly into the lined pan, then sprinkle the reserved quarter of the sweetened shredded coconut over the top and press it in.
7. Chill for 1 hour until firm, then lift out by the parchment and cut into 4 bars. Store chilled.