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I recommend measuring the ingredients in grams on a kitchen scale.
To make the crust, process the shredded unsweetened coconut, oats, and pinch of salt in a blender or food processor.
Add the dates, vanilla extract, and plant-based milk and blend again until you have a crumbly mixture which holds together when you press it between your fingers.
Press the crust into a 7x7″ or 8×8″ baking pan lined with parchment paper.
Preheat the oven to 375 degrees F (190 degrees C).
To make the filling, blend all the "filling ingredients" in a blender or food processor until very smooth and creamy.
Pour the cream on top of the crust.
Bake in the oven for about 35-40 minutes (or until the edges appear slightly dry) and let cool. The center will still be wobbly, but that's fine. It's best to put the baking pan into the fridge for a couple of hours to set. The cream will firm up once it cools. Cut into bars and dust with powdered sugar. Enjoy! Store leftovers in the fridge.