Crust:
10 T almond flour
¾ C coconut flakes
2 T ground flax seed
1 ½ T cocoa powder
1/8 t salt
8 soft dates

1 ½ t vanilla
2 T maple syrup
1 T almond milk

Process the almond flour, flakes, seeds, cocoa, salt, and dates in food processor until dates are incorporated well.  Add liquids and process until doughy.  You can add more syrup or milk if needed.  Press the dough into a 9 inch pie plate or into a 9 x 9 inch, lined pan for bars.

Middle layer:
1 C dates (about 11 large ones) soaked in hot water for 15 min
2 T almond butter
2 T coconut oil
½ C almond milk
¼ t salt

Drain the dates, puree them with the next 4 ingredients in the food processor until very smooth.  Spread on the crust.

Top layer:
½ C full fat coconut milk
2/3 C dark chocolate chips
2 T almond butter
2 T coconut oil
2 t vanilla
¼ C maple syrup

Heat the coconut milk until nearly boiling.  Pour it over the remaining ingredients for the topping and stir until smooth.  Pour on top of middle layer.  Freeze until set, then serve small slices.  Store covered in the freezer.

Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch.