Candy Bars
Dessert
Yield
18 servingsPrep
10 minCook
5 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cashew nuts
raw |
*
|
| 1 ½ | cups |
dates
pitted and roughly chopped |
|
| ½ | cup |
almond butter
|
*
|
| ½ | cup |
maple syrup
|
|
| ½ | cup |
coconut
flour |
*
|
| ½ | cup |
coconut, shredded (desiccated)
unsweetened |
*
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 ½ | cups |
chocolate chips
dark |
*
|
| 1 ½ | tablespoons |
coconut oil
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cashew nuts
raw |
*
|
| 355 | ml |
dates
pitted and roughly chopped |
|
| 118 | ml |
almond butter
|
*
|
| 118 | ml |
maple syrup
|
|
| 118 | ml |
coconut
flour |
*
|
| 118 | ml |
coconut, shredded (desiccated)
unsweetened |
*
|
| 2.5 | ml |
almond extract
|
*
|
| 355 | ml |
chocolate chips
dark |
*
|
| 23 | ml |
coconut oil
|
* |
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.
