Directions:

• Finely chop the nuts and dates. (tip: this step is faster and easier using a food processor) Press the mixture into a greased 8 by 8 square pan.
• Mix the coconut and sweetened condensed milk together. Pour 3/4 of the coconut mixture over the top of the date crust (reserve 1/4 of it) and gently press down.
• Bake the coconut layer and date crust in a 350 degree oven for about 20 minutes.  Cool (setting it in the freezer while working on the cheesecake filling is often more than enough time to cool).
• Pour the remaining coconut mixture onto a parchment paper lined (a greased pan will also work) cookie sheet and press to about 1/4 inch thick. Bake in the 350 degree oven for 15 minutes or until lightly brown.
• Cool, crumble, and save for the top of your bars.
• Meanwhile, for the no-bake cheesecake filling beat the powdered sugar and cream cheese together until light and fluffy.
• Add the honey, vanilla, and whipping cream.
• Beat on high for 2 minutes.
• Pour the cheesecake filling over the cooled coconut and date layers and spread gently. Top with the crumbled coconut bits.
• Refrigerate for at least 3 hours prior to serving.
• Makes 9 man-size bars or 12 women-size bars.