INGREDIENTS
1 ½ Cups Raw Cashews
1 Cup Cacao Powder
½ Teaspoon Himalayan Pink Salt
15 Dates, Pitted
2 Cups Filtered Water
1 Cup No Sugar Added Peanut Butter
1 Teaspoon Vanilla Bean Powder
3 Tablespoons Honey
¼ Cup Maple Syrup
5.4oz Can of Coconut Cream
1 Cup Date Chocolate Chips
ASSEMBLY
- In a small saucepan add the water and bring to a boil.
- Add the dates to a medium sized bowl and cover with the boiling water.
- Let the dates sit for 5 minutes, drain the water, and set aside.
- Add the cashews, cacao, and pink salt to a food processor and pulse until crumbled and mixed together.
- Add the dates, peanut butter, vanilla bean powder, honey, and syrup. Process until a thick batter forms, occasionally scraping down the sides.
- Line an 11” baking dish with parchment paper, and evenly press the batter into the dish.
- Refrigerate, and make the frosting.
- Add the coconut cream to a small saucepan and heat over medium.
- Once the coconut cream is warm and heated through, add the chocolate chips.
- Stir the chocolate chips until they are melted and the frosting has formed.
- Top the bars with the frosting and spread until evenly coated.
- Place in the fridge for a couple hours, slice, and serve.
- Store the bars in the fridge.
- ENJOY!