No Bake Mint Chocolate Bars
13th April 2015
Coconut Date Bars
13th April 2015
Ingredients
- 2 1/2 cups cashews (soaked overnight)
- 1/2 cup coconut oil (melted to oil consistency by sitting jar in a warm bath)
- 1/2 cup agave nectar
- 1/3 cup lemon juice
- 1 tsp vanilla extract
Crust:
- 1/2 cup pitted dates
- 1/2 cup Pecans
- 1/2 cup flaked Coconut
Servings:
Instructions
- 2.5 cups of raw, unsalted cashews and soak in water overnight (this will soften them and ensure they blend smoothly). Â Don't skip this step.
Crust
- Use a 6-inch spring form pan, so that cake would look taller. Â You can certainly adjust your proportions if you use an 8-inch or larger.
- Shove all your crust ingredients in a blender and pulse until they hit breadcrumb consistency. Â You want to be able to press this between your fingers and have it keep its shape.
- Then, press to the bottom of your pan, keeping it just on the bottom, not going up the sides.
Filling
- Shove all in a blender. Â This may take a little time. Â You need to blend, re-blend, stir, re-blend, repeat. Â This filling needs to be super creamy and not chunky at all to feel like cheesecake. Â Take your time with this step, the results are worth it.
- Spoon the entire filling amount into the spring form.
- Just pile it on evenly.
