Raw Cashew Coconut Cordyceps Chocolate Bars

1 cup dates, pitted
2 cups raw cashews
1 cup unsweetened Coconut Flakes
1 tsp cordyceps
1 tsp vanilla
dash of sea salt (1/4 tsp)

Chocolate Topping:
1/3 cup raw cacao powder
1/3 cup melted coconut oil
1/4 cup raw honey
1 tsp cordyceps

Line a square baking pan with parchment paper. Set aside.
Place cashew, coconut, salt, vanilla, cordyceps and dates in food processor.
Blend until all is mixed well.
Pour mixture into baking dish and press down well. 

While that sets in pan, make your chocolate.
Place 1/3 cup coconut oil in double boiler until liquid. Stir in cacao, honey and cordyceps.
Pour the chocolate over the cashew coconut batter and spread it evenly in the dish to cover all.
Sprinkle a dash of sea salt on top of chocolate, or any other toppings you like, more coconut flakes, chia seeds, hemp seeds..etc.

Place in freezer for 20 minutes or fridge for a few hrs.
Once they are hardened, remove from fridge.
Slice into bars and wrap each one in foil for a quick grab and go. Or store in an air tight container.
Best kept in fridge for freshness.
Feel free to freezer for up to 8-10 weeks. They Keep well!