No-bake almond fudge bars
portions
Ingredients
- 460 gr Medjool dates
- 120 gr Almonds
- 280 gr Cashews
- 60 gr Cocoa powder
- 2 tbsp Coconut oil
- 120 ml Maple syrup
- 1 tsp Vanilla extract
Method
- Soak the cashes in water for 30 minutes, afterwards drain well
- Soak half the dates in water for 30 minutes, afterwards drain well
- Take half the almonds, the dry dates and a sprinkle of salt and grind them in a food processor until it resembles a paste
- Divide this paste in a parchment lined baking dish. This will be your bottom layer
- Grind all the other ingredients (except the leftover almonds) in the food processor, again with a sprinkle of salt.
- Spread over your bottom layer
- Roughly chop the leftover almonds and sprinkle on top
- Refrigerate for at least 1 hour before cutting into pieces and serving