Candy Bars

Directions

In a processor, grind cashews to a fine meal.

Add dates, almond butter, syrup, flour, coconut and almond extract; pulse until a sticky dough forms.

Line a baking sheet with parchment paper.

With a drop of water on hands, press cashews mixture onto parchment, forming a 1 inch thick rectangle.

Refrigerate until firm, 6 to 8 hours.

Set a stainless steel or glass bowl over a pot of simmering water ( water not touching bowl ).

In bowl combine chocolate chips and oil.

Stir until just melted, 3 to 5 minutes; remove from heat.

Pour chocolate mixture over cold cashew mixture; smooth with spatula.

Refrigerate until chocolate coating sets, at least one hour.

Using parchment, lift bar out of baking sheet.

Cut into 18 rectangles.