These candy bars are incredibly DANGEROUS. Healthier than let’s say a Twix or a Mr. Big candy bar, but none the less a nice cheat treat to have when craving something sweet, but in small portions! If you are kind of like me and tend to run to chocolate when feeling stressed, happy, tired, or awake, you might want to hide these in the freezer so they don’t get devoured in under a day! This recipe has been inspired by Gwyneth Paltrow from her book ‘It’s All Good.’
1 ½ cups raw cashews
1 ½ cups dates, pitted and chopped
½ cup almond butter
½ cup maple syrup
½ cup coconut flour
½ cup unsweetened shredded coconut
½ tsp almond extract
1 ½ cups dark chocolate chips ( I used 2 dark chocolate Lindt bars once and also tried it with one organic dark chocolate coconut and a dark chocolate bar with mint melted together. Both varieties equally fantastic.)
1 ½ tbsp coconut oil
How To Play:
Grind the cashews to a very fine meal in a food processor. Add the dates, almond butter, maple syrup, coconut flour, shredded coconut, and almond extract and pulse until you have a sticky ball of dough.
Line a small sheet pan with parchment paper and press the cashew mixture out onto the paper, making a rectangle 1 inch deep. It helps to put a drop of oil on your hands before doing this. Refrigerate mixture 6-8 hours until firm. (I put it in the freezer for a couple of hours.)
Melt coconut oil and chocolate chips (or bars) together using a double boiler. Once mixture has melted, pour over cold cashew mixture. Return the bar to the fridge(or freezer) and let cool until the chocolate coating is set, at least 1 hour.
Using the parchment, lift the bar out of the sheet pan and cut it into rectangles or use cookie cutters to make fun shapes for kids. Serve at once.