Prepare an 8x8" pan and line it with parchment paper

Add the shredded coconut and dates to a food processor and pulse several times until well incorporated. Add in the coconut oil and cinnamon and quickly blend.

Spoon out the crust mixture and add it to the pan. Press it down into the pan until it's evenly flattened. Place the crust in the fridge to chill for 2-3 hours.

To make the filling, make a double boiler by filling a medium sauce pot half way with water and bring it to a low boil. place a stainless steel bowl over top the pot to create a double boiler. Spoon the coconut butter into the bowl and stir to allow it to melt. Do not use a microwave to melt the coconut butter, or it will burn.

Once the coconut butter is mostly melted, stir in the coconut oil until the mixture is entirely liquid

Remove the mixture from heat and allow to cool for a few minutes

Stir in the cinnamon, turmeric, black pepper (omit for AIP) and honey into the filling mixture

Pour the filling over the crust and evenly spread out with a spoon

Place in the fridge to harden overnight or for 3-4 hours

Once hardened, remove the pan from the fridge and let it sit on the counter for 5-10 minutes

Using a sharp kitchen knife, carefully slice into 16 squares some may break a bit, but that's okay!

Top the finished bars with a sprinkle of cinnamon

Store in the fridge and eat chilled... with a napkin! Turmeric does easily stain.