Cut the pitted dates into quarters.
Place the cashews and dates in a bowl with 1 cup of hot water. Let this sit for 10 minutes to allow both to soften.
Drain the water out with a strainer and place the cashews and dates in a food processor. Blend until smooth.
Add the cacao and continue to grind in the food processor until smooth.
Line a loaf pan or similarly shaped tupperware with parchment paper.
Press the mixture into the loaf pan, evenly spreading it across the bottom with a spatula or your hands. Once complete, pop it in the freezer.
While the crust is in the freezer, begin to make the creamy filling.
In a mixing bowl, mix the coconut cream (only using the thick part of the can) with the honey until smooth.
Mixing in between ingredients, add the Coconut Collagen Creamer (optional), coconut shreds and chocolate chips.
Remove the crust from the freezer and pour the mixture on top. Option to top with additional chocolate chips.
Freeze overnight.
Remove from the freezer for 5 to 10 minutes to slightly defrost. Slice the loaf into bars and enjoy! (You may also top the sliced bars with melted chocolate for some extra sweetness!)
Note: These can be stored in the freezer to enjoy for weeks at a time :)