Step 1

Prepare a 9×9″ baking pan by lining with parchment paper and setting side.

Step 2

If the dates are hard, soak in warm water for 5 minutes to soften. Drain the water.

Step 3

Combine the shredded coconut, dates, and coconut oil in a food processor and blend until fully combined.

Step 4

Press the crust into the baking pan by pressing down with your hands. Spread to evenly disperse. Set aside.

Step 5

Combine the coconut cream, coconut oil, honey, lime zest and lime juice in a large bowl and mix well.

Step 6

Stir in the arrowroot starch and whisk to avoid any clumps from forming.

Step 7

Add the water to a small pot and sprinkle the gelatin over top. Set aside for 2-4 minutes to harden. Move to the stove top and set the stove to low heat to allow the gelatin to melt over 1-2 minutes. The mixture should be fully liquid. Remove from the stove top and whisk vigorously until frothy.

Step 8

Stir the gelatin mixture into the coconut cream mixture and stir well to combine.

Step 9

Pour the filling over the crust and place in the refrigerator to harden for 6-8 hours.

Step 10

Remove from the fridge and carefully slice into 9 bars and top with lime zest, and lime slices for garnish if desired. Serve chilled.