2 Cups (300g) Moist Medjool Dates, pitted and chopped
2 Cups (280g) Raw Cashew Nuts
½ Cup (60g) Raw Almond (without skin)
¾ Cup (75g) Cocoa Powder
A Pinch Of Sea Salt
½ Cup (40g) Unsweetened Shredded Coconuts
2 Tbsp Vanilla Extract
2 to 3 Tbsp Cold Water

2 Cup s (300g) Moist Medjool Dates, pitted and chopped 2 Cup s (280g) Raw Cashew Nuts 2 Tbsp Vanilla Extract 2 to 3 Tbsp Cold Water

Combine chopped dates, cashews, almonds, cocoa powder, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse.
Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency.
Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.