RECIPE

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INGREDIENTS

 

Base:

• 2 cups dates (soaked in water for at least 2 hours)

• 1 cup cashews

• 1 cup oatflakes

• 1/2 cup raw cacao nibs

• 1 tsp vanilla bean powder

 

Icing:

• 3 tbsp coconut butter

• 3 tbsp cacao butter

• 1 tbsp maple syrup

• 1/2 tsp cinnamon

• 2 tsp orange blossom water

• 1/2 tsp orange extract

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PREPARATION

 

Base:

• Add all ingredient to a high speed food processor and blend until combined but still a little chunky (cookie dough consistency)

• Get 2 sheets of parchment paper. Put the mixture between the two sheets and roll out with a rolling pin into as neat a square or rectangle shape as possible.

• Tuck the sides of the parchment paper in under the block of dough and place in the fridge .

• I would normally leave the dough i the fridge overnight, placing something heavy on top of it to help compact the mixture down, but this is totally optional.

 

Icing:

• Melt the coconut butter and cacao butter over a double boiler

• Add the remaining ingredients and stir well to combine

• Let the mixture set slightly before spreading it on top of the base

• Top with pecan nuts and cut into squares

• These slices will keep in an airtight container in the fridge for at least a week