Ingredients

The following ingredients have 4 Servings
  • 1½ cups pecans
  • ½ cup pitted Medjool dates
  • 2 tablespoons coconut butter
  • ¼ teaspoon kosher salt
  • 2 cups raw cashews, soaked for at least four hours or preferably overnight
  • ½ cup canned coconut milk, shaken
  • ⅓ cup pure maple syrup
  • ¼ cup coconut oil, melted and cooled
  • 2 tablespoons Sunfood Golden Milk Super Blend
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Instruction

  • Line an 8” square pan with parchment paper for easy removal and lightly grease with coconut oil. Set aside.
  • Add the pecans, pitted dates, coconut butter, and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Press the pecan date dough evenly along the bottom of the prepared pan.
  • In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the ingredients for the filling and blend for about 2 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
  • Pour the smooth filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
  • Place in the refrigerator or freezer to set for at least 3 hours or until completely firm before cutting into 16 squares. If they’ve been frozen, I recommend running your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife.
  • Serve straight from the fridge, or if frozen, let them thaw at room temperature for 10-15 minutes before serving. Store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 2 months.