- 18
Ingredients
- 1 1/2 c raw cashews
- 1 1/2 c dates, pitted and roughly chopped
- 1/2 c almond butter
- 1/2 c grade B maple syrup
- 1/2 c coconut flour
- 1/2 c unsweetened shredded coconut
- 1/2 t almond extract
- 1 1/2 c dark chocolate chips (60% or higher cocoa content)
- 1 1/2 T coconut oil
Preparation
Step 1
Grind cashews to a very fine meal in a food processor. Add dates, almond butter, maple syrup, coconut flour, shredded coconut and almond extract and pulse until you have a sticky ball of dough.
Line a small sheet pan with parchment paper and press cashew mixture out onto the paper, making a rectangle 1 inch deep. It helps if you put a drop of oil on your hands before doing this. Refrigerate mixture 6-8 hrs until firm.
Meanwhile, combine chocolate chips and coconut oil and melt in the microwave, being sure not to burn the chocolate. Stir until combined, then pour chocolate mixture over cold cashew mixture. Return bar to the fridge and let cool until chocolate coating is set, at least 1 hour.
Using the parchment, life the bar out of the sheet pan and cut into rectangles. Serve at once or store in an airtight container.