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1
In a food processor, process 2 cups of the walnuts and 2 cups of the pecans until they just begin to release their oils.
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2
Transfer to a mixing bowl.
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3
Repeat with the remaining 2 cups of walnuts and 2 cups of pecans.
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4
Add the chocolate sauce, raisins, coconut, maple powder, coconut butter/oil, and salt, and mix until thoroughly combined.
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5
Transfer the mixture to a parchment-lined sheet pan and spread into an even layer.
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6
Place in the refrigerator to chill and set.
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7
In a high-speed blender, blend the coconut meat, agave nectar, vanilla, and salt until very smooth and shiny.
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8
With the blender running, add the coconut butter/oil and continue blending until fully emulsified.
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9
Transfer the mixture to a bowl.
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10
Stir 2 cups shredded coconut into the mixture and spread it in an even layer onto the chilled fudge base.
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11
Sprinkle the remaining 2 cups of shredded coconut over the blended layer.
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12
If using additional chocolate oil, drizzle it over the top of the coconut.
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13
(The chocolate drizzle adds more chocolate flavor, but it melts easily once the bars are out of the refrigerator, so feel free to leave it out.]
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14
Place the pan in the refrigerator to chill and set, about 30 minutes or more.
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15
Cut into 64 bars, cutting lengthwise into 4 pieces and crosswise into 16 pieces (or cut into any size you wish] Store the finished bars in the refrigerator.
