Ingredients

The following ingredients have 16 Servings
  • 1/2 cup cashew butter
  • 1/4 cup agave nectar
  • splash vanilla extract
  • 1/2 cup blanched almond flour
  • two pinches sea salt
  • 1/2 cup 60% cacao dark chocolate chips
  • 1/2 cup dark chocolate chunks (for melting)

Instruction

  • In your food processor, place the cashew butter, agave nectar, vanilla, almond flour, and sea salt.
  • Process until it begins to ball up.
  • Scrape down the sides and process again to make sure it is well combined.
  • If the dough seems a little dry, add another tablespoon of agave nectar.
  • Add the chocolate chunks and process again to mix them in and chop them up a bit, about 5 – 10 seconds.
  • Line a bread pan with parchment paper. It depends how thick you want your bars. I used a bread pan and it was really perfectly thick in my opinion 🙂
  • Bunch up another piece of parchment paper and use it to press the dough down into the pan.
  • Place the chocolate in a bowl and microwave it, stirring every 30 seconds so you don’t burn the chocolate.
  • Spread the melted chocolate across the top of the dough. Pop it in the freezer for about 10 minutes until the chocolate is hardened.
  • Pull the bars out of the pan by pulling up the edges of the parchment paper.
  • Peel back the parchment paper and place them on a cutting board.
  • Cut into whatever size bars you want – I did eight square bars, but they should really be cut into 16 or so.
  • Store in the fridge until ready to eat!