Cashew & Coconut Delight

Simple, raw and delicious. My kind of “baking”.

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Ingredients

• 1 cup cashews*
• 8 Medjool dates**
• 1 cup coconut flakes
• 2 heaped tablepoons raw cacao
• ¼ cup rice malt syrup (or less, depending on desired sweetness)***
• ¼ cup cold-pressed extra virgin coconut oil

Method

1. Combine cashews, dates, coconut flakes and cacao in a blender or food processor and combine well.
2. Pour into a bowl, add rice malt syrup and coconut oil and mix thoroughly.
3. Press into a lined square cake tin and freeze for 20-30 minutes. I like to use the back of a spoon to ensure a firm and evenly spread mixture.
4. Remove from freezer and slice into 8-10 bar sized slices.
5. Store in the freezer (or fridge) in an airtight container. Be mindful that the coconut oil will melt, so these are best eaten cold. Enjoy.

*Any nuts will work, but then it won’t be a Cashew & Coconut Delight, right?

**For a low fructose version, omit the dates. I haven’t tried this yet, so please report back on how you go. You may just need a touch more rice malt syrup to help the mixture bind.

***We use Pure Harvest Rice Malt Syrup which can be found in most supermarkets and health food shops.