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Coconut Almond-Date Bars

14 ounce Medjool date, pits removed
1 cup roasted almond butter
1/4 cup coconut oil
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
 unsweetened shredded coconut for garnish
Line an 8x8-inch baking pan with parchment, leaving a 1-inch overhang. Combine all ingredients, except shredded coconut, in a food processor and process until a smooth paste forms. Scrape mixture into prepared pan. Using fingertips or the bottom of a measuring cup, press mixture into an even layer. Garnish top with shredded coconut. Refrigerate until firm. Cut bars into squares and serve cold.