Ingredients
- 1 cup natural, creamy cashew butter
- 3 tablespoons maple syrup
- 2 tablespoons roasted cashews diced
- 1 cup dates halved (145 grams)
- 1/2 tablespoon coconut oil melted
- 1/2 tablespoon hot unsweetened vanilla almond milk
- 1/4 teaspoon kosher sea salt
Instructions
- Line the bottom of an 8×8-inch baking pan with parchment paper, leaving some hanging over the sides to use as a handle.
- In a small pot on medium heat, combine the cashew butter and maple syrup until smooth and creamy, stirring frequently. You don't want to burn it.
- Once melted, press the mixture into the prepared pan. Sprinkle with the roasted cashews and press them into the cashew butter firmly.
- Place the dates in a small, microwave-safe bowl and microwave until hot, about 1 minutes
- Add the hot dates into a small food processor (mine is 3 cups ) and use the "chop" setting until they are broken down into small pieces. Then, use the "purée" setting until the dates are creamy and begin to form a ball.
- With the food processor running, stream in the coconut oil and the hot almond milk. Process until the dates are broken down, sticky and smooth. Scrape down the sides as needed.
- Drop the mixture in spoonfuls over the top of the cashew butter (don't drop it in one big chunk, or it will be harder to spread) and spread out evenly. I find using lightly damp fingers is the best way to do this. Sprinkle with sea salt.
- Cover and freeze for at least 2 hours. Cut into squares and devour!