Free of gluten and of refined sugar, these Dark Chocolate Coconut Squares are filled with nothing but wholesome ingredients. But they taste so good, no one will ever believe it. But really... who needs to know, right?
Grease and line a 9" x 13" baking pan with parchment paper, leaving a bit of an overhang on both long sides for easy removal of the finished bars; set aside.
To make the top and bottom layers
In a medium saucepan, combine the coconut oil and honey (or maple syrup) and bring to a slow simmer over medium heat.
Add the rolled oats, shredded coconut and salt, mix well and continue cooking for 2 minutes over medium heat, stirring constantly, then stir in vanilla and kill the heat.
To make the dark chocolate coconut filling
In another saucepan, combine the unsweetened chocolate, coconut milk and honey (or maple syrup) and cook over low heat, stirring constantly, until the chocolate is completely melted. The mixture will be somewhat thick and may tend to separate; don't worry, that's completely normal.
Once the chocolate is completely melted, place the dates in the bowl of your high speed blender or food processor and top them with this warm chocolate mixture.
Process on high, pressing down with the tamper or stopping to scrape the bowl from time to time, until the dates are reduced to a puree and blend with the chocolate to form a smooth, creamy chocolate mixture.
Assembly
Pour a little more than half of the oat mixture into the prepared pan, spread evenly and press it down firmly with a flat object or rubber spatula.
Transfer the chocolate/date mixture over this bottom crust and then spread it evenly with an offset spatula
Top with the remaining oat mixture, dropping it delicately by the spoonful.
Sprinkle with a few tablespoons of shredded coconut, if desired, then send your bars to the refrigerator until completely set, at least 4 hours.
Cut into bars and indulge.
Keep the finished bars in the refrigerator, in an airtight container, for up to a week.