Layered Raw Cashew Cookie, Date “Caramel”, Chocolate Almond Bars

Layered Raw Cashew Cookie, Date “Caramel”, Chocolate Almond Bars

Ingredients:

Cashew Cookie Layer

1 cup cashews, soaked for an hour

1 cup almond meal

1 tablespoon coconut oil, melted

5 medjool dates

2 tablespoons cane sugar

1 tsp vanilla

1/4 tsp salt

Date “Caramel” Layer

1 cup medjool dates

1/2- 3/4 cup warm water

1/4 tsp salt

1 tsp vanilla

Chocolate Almond Layer

3/4 cup chocolate, melted

1 tablespoon coconut oil, melted

1/4 cup raw salted Almonds, chopped

2 tablespoons hemp seeds

1 tablespoon chia seeds (I used white chia)

Sprinkle coarse sea salt

Directions:

To make the Cashew Cookie Layer: blend all ingredients in a food processor for a few minutes until a soft dough forms. Press dough out into the bottom of an 8 x 8 pan and set into the freezer for about 10 minutes. Make the next layer.

To make the Date “Caramel” Layer: Put all ingredients into a food processor and process for about 5 mins until the mixture is smooth and creamy. Remove the pan from freezer and spread a layer of the caramel over top the cookie layer. Return to the freezer for another 10 minutes. Make the final layer.

To make the Chocolate Almond Layer: Melt the Chocolate and the coconut oil in a small bowl in the microwave or in a pan over gentle heat on the stove. Spread the chocolate over the Caramel layer and sprinkle with the almonds, hemp seeds and chia seeds. Return to the freezer to harden for a few minutes, cut into squares and then they are ready to eat! Enjoy.

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