Make the crust. Place the walnuts in a food processor and blend until the consistency of coarse crumbs. Add the dates and process again, slowly adding the melted coconut oil until a sticky dough forms. Press the dough into the bottom of the baking pan. Transfer to the refrigerator until ready to use.
Make the filling. In a high speed blender or food processor, combine the coconut milk, coconut cream, banana, avocado, coconut nectar or maple syrup, cacao powder or cocoa powder, vanilla, and salt. Blend until creamy. Add the coconut oil and blend again.
Pour the mixture into the baking dish with the crust. Transfer the dish back to the refrigerator for 8 to 12 hours (or ideally overnight) to completely set.
Notes
Storage: Place the bars in an airtight container and store in the refrigerator for up to 5 days.Plan Ahead Tip: For the coconut cream, place a can of coconut cream or full-fat coconut milk upside down in the refrigerator the night before (doing so will allow any liquid to remain at the bottom when turned right side up, leaving the solidified cream at the top). Reserve the liquid for smoothies or freeze in an ice cube tray for later use.