1. Using a high-speed blender or spice grinder, blend 2 cups of the shredded coconut to a fine meal. Pour it into a large bowl and mix in the remaining filling ingredients.
2. Form the mixture into small balls about 1 tablespoon each and place on a cookie sheet lined with parchment paper or Silpat. Place in the fridge or freezer to firm up.
3. To make the chocolate coating, whisk all coating ingredients together until smooth.
4. When the coconut balls are hardened, dip each one in the chocolate coating and place back on the cookie sheet. Return to the fridge so the coating can firm up. Store in the fridge or freezer until ready to serve.

1. In a dry pan over medium heat, toast the Brazil nuts. Stir constantly until lightly browned and aromatic, about 5 minutes. Remove from heat and allow to cool for a few minutes.
2. Rub the Brazil nuts between your palms or a clean kitchen towel to remove any loose skins.
3. Using a food processor, process the Brazil nuts for about 10 minutes until a smooth nut butter forms. Stop to scrap down the sides of the container as necessary.
4. Remove about 3 tablespoons of the nut butter and set aside (this will be used for the swirl).
5. Add the cacao powder, maple syrup, vanilla extract and salt to the food processor and process until smooth. Add the melted cacao butter and process again until well combined and smooth. Take care not to over process or the oils will start to separate.
6. Line an 8 x 8-inch square pan with parchment paper and pour the fudge mixture evenly into the pan, smoothing out with a spatula.
7. If you would like to add the swirl (this is optional), simply pour the reserved Brazil nut butter in a swirl pattern over the fudge and use a chopstick to gently swirl it into the fudge. The fudge will be quite thick, so only a few strokes through should do the trick. Try to keep it as even as possible.
8. Place the pan in the freezer to firm up before cutting into squares, about 1 hour. Store fudge in the fridge or freezer.

For the base:

1. Line the bottom of a 10 x 5-inch loaf pan with plastic wrap or parchment paper. Be sure to leave an overhang, so it's easier to remove the finished bars. Set aside.
2. In a food processor, process the almonds and walnuts to a coarse meal. Add the dates and continue to process until the dates are broken down.
3. Add the cacao powder and salt and pulse to combine. The mixture should stick together when pressed between two fingers.
4. Press the mixture into the bottom of the prepared pan and set in the freezer while you make the filling.

For the mint filling:

1. In a high-speed blender, blend the avocados, mint leaves, agave and mint extract until smooth. You may need to stop and scrap down the sides a few times.
2. Add the coconut oil and blend for a few seconds to combine. The mixture should be thick and creamy. (If your blender doesn't move the mixture very well, try blending it in batches until smooth.)
3. Remove the pan from the freezer and pour the mixture on top of the crust, smoothing it out with an offset spatula or the back of a spoon. Return to the freezer until firm, at least one hour.

1. Whisk together all ingredients until smooth. You may need to warm up the mixture if the cacao butter firms up too quickly. You can do this by using a double boiler a very low heat setting to keep it warm while whisking, or by putting the mixture in the dehydrator for a few minutes.
2. Remove the pan from the freezer again and pour the chocolate topping on top of the avocado filling, smoothing it out quickly with an offset spatula or the back of a spoon. Return to the freezer one last time until the topping is set.

To cut:

1. It takes some practice to cut any kind of Nanaimo bars without cracking the chocolate topping, and the same goes for raw Nanaimo bars. For best results, remove the bar from the pan by pulling up on the parchement paper and set on a cutting board. Place a sharp serrated knife in a jar of hot water for several minutes, wipe it on a kitchen towel and then use light sawing motions with the knife to cut into squares. Warm the knife in the water as needed to cut all squares. Store bars in an air-tight container in the freezer.

Chocolate coating:

1. Whisk together all ingredients until smooth. You may need to warm up the mixture if the cacao butter firms up too quickly. You can do this by using a double boiler on the lowest heat setting to keep it warm while whisking, or by putting the mixture in the dehydrator for a few minutes. Take care not to get any water in the chocolate mixture!
2. Fill your egg-shaped candy molds and place them in the freezer for about 10 minutes.
3. Remove the mold from the freezer and scoop out the centres of each mold using a paring knife or small spoon. Fill the holes with the cream filling (recipe below) and then cover the top with more chocolate. Return to the fridge or freezer to harden.

Cream filling:

1. Blend all ingredients in a high-powered blender until smooth. This may take several minutes.