Chocolate Coconut Date Bars:
- Coat 8×8 baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides.
- Process 2 cups pitted Medjool dates, ¾ cup raw cacao powder, ¾ cup unsweetened shredded coconut, ¼ cup cacao nibs, 2 tbsp. agave syrup, 1 tsp. kosher salt, and 2 tbsp. water in a food processor until smooth (you may need to stop and scrape down sides a few times.
- Press mixture firmly into prepared pan.
- Scatter ¼ cup unsweetened shredded coconut over top; press to adhere.
- Cut into bars.
- Makes 12