COCONUT CASHEW DATE BARS WITH DARK CHOCOLATE
makes 16 bars
1 1/2 cups raw cashews
15 Medjool dates, pitted, and chopped
1/2 cup shredded coconut
1/3 cup soy milk or almond milk
2 cups almond flour
8 oz dark chocolate, chopped
Grease a 9 x 9 inch pan.
Place the cashews into a food processor and pulse until they have broken down into smaller pieces. Add the chopped dates and coconut, pulse until combined. Slowly start to drizzle in the soy milk (any nut milk or water will do the trick) until the mixture starts to loosen up and become the consistency a little thinner than peanut butter. Depending on the moistness of your dates, you may only need a couple of tbsp of almond milk. Do not use more than 1/3 cup, or the mixture may becomes too soggy.
Transfer the mixture to a large bowl, and stir in the almond flour until combined. Transfer to a greased square baking pan and press flat with a spatula. Place into the freezer while you prepare the chocolate.
In a double boiler, melt the chocolate until spreadable. Pour onto the top of the date square and smooth out with a spatula. Place into the fridge until the chocolate has harden. Cut into 16 squares. Can be stored in the fridge for 2 weeks, or the freezer for 6 months.