Instructions

1. Toast coconut flakes in a 350 oven for 5 minutes. Set aside and allow to cool completely.
2. Line an 8×8 baking pan with parchment paper.
3. In a food processor or high speed blender, blend the walnuts until they are finely ground and fluffy. (Do not over process and make nut butter!)
4. Add cacao, espresso powder, and salt. Pulse to combine.
5. With the food processor or blender running, at the dates one at a time through the feed tube. Process until mixture resembles cake crumbs and sticks together when pressed.
6. Transfer mixture to a large mixing bowl. Add hazelnuts and 1/2 cup toasted coconut flakes and use a rubber spatula to combine.
7. Transfer to prepared pan and press to distribute evenly around the pan. Top with the remaining 1/4 cup coconut flakes and lightly press to adhere. Place in the freezer for at least one hour before cutting into squares. These are best served chilled from the freezer or refrigerator.