Ingredients:
Crust
- 3/4 cup medjool dates
- 1 cup Almonds
- 2 T coconut mylk (or any other mylk)
- pinch Pure Vanilla Powder, sea salt
- Chocolate-Espresso Layer
- 1 cup Pecans or Pecan Butter
- 3/4 cup Cashews or Cashew Butter
- 3/4 cup medjool dates
- 1 cup cacao paste + 6 T maple syrup/raw honey
- 6 T coconut mylk (or any other mylk)
- pinch Pure Vanilla Powder
- (optional) toasted coconut flakes or cacao powder, for topping
to create:
1. In a food processor, blend medjool dates into paste with a pinch of Pure Vanilla Powder. Remove and pulse almonds to desired texture--smooth or crunchy! Add coconut milk to ease the blending process. Incorporate the two into a dough-like mix.
2. Line a baking pan with parchment paper. Press the "dough" evenly into the bottom of the pan to form the crust. Set in the freezer.
3. In a double boiler, gently melt the Cacao Paste with maple syrup/honey.
4. In a food processor, blend the medjool dates, cashews, and pecans into a paste with the coconut milk, espresso, and vanilla.
2. Line a baking pan with parchment paper. Press the "dough" evenly into the bottom of the pan to form the crust. Set in the freezer.
3. In a double boiler, gently melt the Cacao Paste with maple syrup/honey.
4. In a food processor, blend the medjool dates, cashews, and pecans into a paste with the coconut milk, espresso, and vanilla.
5. When the cacao paste mixture is melted into the most glorious pool of chocolate, add to date/espresso mixture and incorporate.
6. Spread evenly on top of crust, garnish, and set in freezer for 1 hour.
7. GLORY AWAITS YE! Slice it into pieces and dig in! Spread the looooove!
6. Spread evenly on top of crust, garnish, and set in freezer for 1 hour.
7. GLORY AWAITS YE! Slice it into pieces and dig in! Spread the looooove!
