• 3/4 cup raw cashews soaked for 1 hour
• 1 cup raw cashews
• 1/4 cup coconut cream
• 4 Tbsp maple syrup
• 4 Tbsp coconut oil
• 10 Medjool dates
• 1/2 cup peanut butter (we love fix + fogg)
• 1/3 cup dark chocolate chips

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1. Soak 3/4 cup of raw cashews in water for 1 hour
2. Line a loaf tin with baking paper
3. Place the soaked cashews, chia seeds, coconut cream, half the maple syrup, and coconut oil in a blender, blitz until smooth
4. Empty contents into the loaf tin and smooth, place in the freezer to set
5. Add the raw cashews, 10 Medjool dates (de pipped), 1/2 cup nut butter, the remaining maple syrup, and remaining coconut oil into the blender, blitz to make a smooth paste and layer on top of the bottom layer of crumb
6. Place back in the freezer to set for 30 minutes
7. Slice into bars then return to the freezer on a plate
8. Melt the chocolate chips, remove the bars from the freezer and drizzle with the chocolate
9. Place back in the freezer until the chocolate is set
10. Enjoy!

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