Monster Chocolate Cream Bars Yield: 4 huge cubes of bliss
What you need: Crust: 1 cup almonds or other nuts 1 cup dates Pinch of salt (optional)
Chocolate cream: 3/4 cup cashews 1/3 cup coconut oil 2-3 tablespoons cacao powder ¼ cup preferred liquid sweetener (I used maple syrup)
Vanilla cream: ½ cup cashew ¼ cup macadamia 1/4 cup coconut oil ½ cup dates 1/4 tsp vanilla extract 1-2 tbsp liquid sweetener
Method: To make the crust: process the almonds into a fine meal in your food processor, then add the dates and process until it forms a sticky dough. Press into the bottom of a lined baking pan (I used a small square tupperwear container) and refrigerate.
To make both the vanilla and chocolate layers: blend the ingredients in each list until smooth. (seperately of course, cleaning processor between layers). Spread the chocolate onto your crust, followed by the vanilla. Refrigerate for a few hours or until completely set.