Name: Chocolate Coconut Date Bars
Ingredients: Nonstick vegetable oil spray; 2 cups pitted Medjool dates; ¾ cup raw cacao powder; 1 cup unsweetened shredded coconut, divided; ¼ cup cacao nibs; 2 tablespoons agave syrup; 1 teaspoon kosher salt

Ingredients

Nonstick vegetable oil spray
2 cups pitted Medjool dates
¾ cup raw cacao powder
1 cup unsweetened shredded coconut, divided
¼ cup cacao nibs
2 tablespoons agave syrup
1 teaspoon kosher salt

Steps

Coat 8×8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Process dates, cacao powder, ¾ cup coconut, cacao nibs, agave syrup, 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 remaining ¼ cup coconut over top; press to adhere. Cut into bars.
DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.