Bottom crust:

1. Place dates in food processor and pulse to break down into small pieces.
2. Then add peanut butter, coconut, maple syrup, vanilla extract and salt and pulse turn on to blend until ingredients are combined.
3. Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer.

Topping:

1. Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
2. Place 2 teaspoons of coconut milk that is at the bottom of the can, into a small saucepan over medium heat.
3. Add all berries, honey and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. Let cool.
4. Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
5. Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
6. Place in the freezer for 1 or more hours to harden, then enjoy!
7. Store berry bars in the freezer (otherwise the coconut milk with melt, if you put it in the fridge, trust me I learned from my mistakes ;))