1 cup shredded coconut (unsweetened)
1/2 cup raw pecan halves
6 soft Medjool dates, pitted
1 T melted coconut oil
1/4 t sea salt
3/4 cup raw cashews, soaked for up to 2 hours, drained well, and rinsed
2/3 cup maple syrup
1/2 cup freshly squeezed lemon juice
1/4 cup melted coconut oil
1. Line a 9-inch square baking dish with parchment paper and set aside.
2. Prepare the curst: In a large food processor fitted with an "S" blade, combine the coconut, pecans, dates, coconut oil, and salt and process until a uniform dough is formed. It should stick together when pressed between your fingers. Transfer the dough to the lined baking dish and use your hands to firmly press it evenly into the bottom, forming a curst. Set aside.
3. Prepare the filling: Combine the cashews, maple syrup, lemon juice, and coconut oil in a high-speed blender and blend until completely smooth, stopping to scrape down the blender several times if necessary. Pour the filling over the crust and place the dish on a level surface in the freezer to set until firm, 4-6 hours.
4. Slice into bars, dust with coconut flour, and serve directly from the freezer.
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