This shelter-in-place order has got me testing out new recipes in the kitchen and I’m not mad about it! I wanted to make a vegan dessert that you didn’t have to bake since it’s getting hot here in Northern CA and I didn’t want to heat up the house by turning on the oven. These bars are super simple to make and deliver a delicate chocolate, coconut-y flavor that you’re going to love!
28g almond flour
12g cacao powder
100g medjool dates
1 tsp vanilla
6 tbsp cashew butter
180g solid part of coocnut milk
6 tbsp maple syrup
5g cacao powder
1 chocolate bar (I used Salted Chocolate by Hu Kitchen)
- Blend all ingredients in food processor until thoroughly mixed and dough sticks when pressed. Press dough into a loaf pan lined with parchment or wax paper.
- Mix all filling ingredients except cacao powder in a bowl. Separate mixture equally into two bowls and add the cacao powder to one of them. Pour cashew mixture into loaf pan over the base ingredients and freeze until set (about 15-30 mins).
- Pour cacao cashew mixture into loaf pan and place back into freezer.
- While filling is setting, melt chocolate in microwave safe bowl in 20 second intervals. When melted, pour over filling**. Place back in fridge to set (about 2 hours). Cut and enjoy!
**If you don’t want a whole layer of chocolate on top, you can melt less chocolate and pour it over the top like I did in the pictures.