Ingredients

The following ingredients have 16 Servings
  • 2 1/2 cups (350 g) raw cashews
  • 3/4 cup tightly packed (225 g), soft pitted dates
  • 1/2 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 cup (110 g) coconut oil, melted
  • 3/4 cup (67 g) cocoa powder
  • 1/4 cup (80 g) pure maple syrup

Instruction

  • Add the cookie dough ingredients to a food processor and mix until it forms a thick, sticky dough. You should easily be able to press the dough together between your fingers. If not, add 1 tsp warm water and process again. That should do the trick but if your dates were too dry, you may need to repeat with another 1-2 tsp of water.
  • Line a 7-8 inch square baking pan with parchment paper so the paper sticks out over the edges of the pan. This is an optional step but it will help you lift the bars out once they’re finished.
  • Use your hands to firmly press the dough into the pan. Take a few minutes to really work it into the pan, especially into the corners.
  • To make the chocolate ganache, gently whisk together the melted coconut, maple syrup and cocoa powder until you have smooth, uniform mixture that resembles melted chocolate.
  • Pour the liquid chocolate mixture over the cookie dough base and put the entire pan in the freezer for 2 hours to firm.
  • If you lined the pan with parchment, use the edges of the paper to lift the bars out of the pan. If not, you can slice them right in the pan.
  • Run a sharp knife under hot water for 30 seconds then slice into 16 squares.
  • Enjoy right away or follow the recommendations for storing in the notes section.