Coconut Cashew Bliss Bars! As Blissfully Wholesome as Blissfully Delicious!
 
Prep time
Total time
 
Author:
Serves: 18 - 22
Ingredients
  • Base:
  • ½ cup Almonds
  • 8 to 10 pitted dates
  • ½ cup Pecans
  • 1 to 4 tbsp. water or date nectar
  • Caramel Layer:
  • 6 to 8 pitted Dates
  • 2 tbsp. almond butter
  • 3 tbsp. Maple syrup
  • Coconut Cashew Cream Layer:
  • 1 cup cashews
  • 3 tbsp. coconut cream in a can
  • ¼ cup coconut nectar
  • 1 cup unsweetened shredded toasted coconut
  • ¾ cup hot water
  • Dark Chocolate Layer:
  • 4oz Dark chocolate (at least 72% for paleo)
  • 1 tbsp. Coconut oil.
  • Sea salt for sprinkle
Instructions
  1. Soak the cashews in a bowl of water for two hours up to overnight. Or boil for 10 minutes.
  2. Toast the shredded coconut in a medium un-greased skillet until golden brown. Remove from heat onto a plate and set aside. Can be made ahead and stored in zip-lock bag or airtight container for a couple weeks.
  3. For the Base:
  4. Line a square 8x8 inch pan with parchment paper, cross wise with the ends hanging over the side, set aside.
  5. In a bowl of a food processor fitted with an s-blade, add the nuts and dates and pulse until crumb forms. Add 1 tbsp. of water at a time until a dough ball forms to one side of the bowl. Dump into prepared pan and evenly press into the bottom of the pan. Pop in the freezer while you prepare the caramel layer.
  6. For the Caramel:
  7. In the same food processor add the caramel layer ingredients, dates, almond butter and maple syrup and pulse until smooth caramelly texture. Pull the pan out of the freezer and spread the caramel layer evenly over the top of the base. Pop back in freezer while you prepare the cashew cream.
  8. For the Cashew Cream:
  9. Drain the cashews and dump them in the container of high-speed blender like Vitamix, if you don't have, use a clean food processor.
  10. Add the rest of the ingredients and processor to combine. Add the water ¼ of cup at time until mixture is smoother yet still thick and processes easily.
  11. Pour over the caramel layer and even out with off-set spatula. Sprinkle toasted coconut flakes on top. Pop back in the freezer while you make the chocolate layer.
  12. For the Chocolate Layer:
  13. Chop the chocolate and place in a heat proof bowl. Add the coconut oil and microwave in 30 second intervals until completely melted and smooth.
  14. Pour over the top of the chilled cream layer and sprinkle with sea salt. Cover and pop back in the freezer for at least an 2 hours to over night.
  15. When ready to slice, remove from freezer an allow to sit at room temperature for 15 to 20 minutes. Slice into bars. Store left overs in plastic wrap and foil in the freezer for up to 3 months.
  16. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/04/27/coconut-cashew-bliss-bars-as-blissfully-wholesome-as-blissfully-delicious/