Pink Bounty Bars

1 Soak the dates in hot water for 5 minutes while you blend the coconut cream and beets together. Squeeze the excess liquid out the the dates and process with the beets and coconut cream until a sticky mixture is obtained. Add the coconut and process on low until mixed together.
2 Microwave the chocolate until melted, stopping every 30 seconds to stir. Pour the chocolate in the bar mold,coating the bottom and sides. Place in the refrigerator to harden.
3 Once chocolate has set, scoop & press the coconut mixture into the molds. Cover with chocolate and refrigerateagain until the chocolate is firm.
4 Enjoy! These are best stored in the fridge