Cashew & Coconut Delight

{ A DELICIOUS HEALTHY TREAT TO SHARE WITH FRIENDS }

Contributor: Steph Lowe

{ INGREDIENTS }

1 cup cashews

8 medjool dates

1 cup coconut flakes

2 heaped tbsp raw cacao

1/4 cup rice malt syrup

1/4 cup coconut oil, melted

{ METHOD }

Combine cashews, dates, coconut flakes and cacao in a blender or food processor and combine well.

Pour into a bowl, add rice malt syrup and coconut oil and mix thoroughly.

Press into a lined square cake tin and freeze for 20 – 30 minutes. Use the back of a spoon to ensure a firm and evenly spread mixture. Remove from freezer and slice into 8 – 10 bar-sized slices.

Store in the freezer (or fridge) in an airtight container. Be mindful that the coconut oil will melt, so these are best eaten cold.

+ Serves 8 – 10 + Preparation: 10 min.Cooking Time: 20 – 30 min.

Prep time: 10 MINUTES

Cook time: 35 MINUTES

Total time: 40 MINUTES

+ 10 +

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