So my oldest son turned 4 yesterday! I can't even believe it! I wanted to send a treat to school that was healthy, delicious, and free of common allergens. After spending Tues afternoon making 2 batches of these bars, he didn't even end up going to school yesterday because my car was out of commission. But I guess that just leaves more yummy snacks for me and the fam! These bars are flourless, low in fat, and free of dairy, gluten, and nuts, which not only makes them great for an allergy free treat, but also if you're trying to "watch your girlish figure" as my husband always says. He's such a dork lol. You don't have to cook them either, which is always a plus. I used a mini food processor for the frosting, which I recommend to give you the best consistency, but you can also just stir the frosting ingredients in a bowl to combine as well.
Serving size: makes 12-16 bars
3/4 cups unsweetened shredded coconut
1/2 cup hemp seeds
1/2 cup uncooked rolled oats
1/4 unsweetened cocoa powder
1/4 tsp salt
1 1/2 cups pitted dates, chopped
1 1/2 tsp pure vanilla extract
1/2 cup coconut butter, softened
1/4 pure maple syrup
2 Tbsp unsweetened cocoa powder
Line 8x8 cake pan with parchment paper. In a large food processor add the coconut, hemp seeds, and oats and process until fine and crumbly. Add the cocoa powder and salt and pulse through. Add the dates and vanilla extract (also add a few drops of water if dates seem dry) and process until mixture is very fine and becomes sticky (I recommend grabbing a small handful, and then then squeeze to see if it sticks together). Firmly press mixture evenly into 8x8 pan.
In a mini food processor, process the coconut butter and maple syrup until smooth and well combined. Add the cocoa powder and process briefly, just until well combined.
Smooth frosting over the base and refrigerate for at least one hour, then cut into bars. I found that they tasted best when refrigerated overnight. Bars can be frozen as well.