Lauren Kuda

Ingredients:
Crust

• 1 cup pitted dates, softened

• 2/3 cup gluten-free rolled oats

• 1/2 cup raw pecans

• 1/2 cup cocoa powder

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon cinnamon

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Filling

• 3 cups raw macadamia nuts

• 3/4 cup maple syrup

• 2/3 cup full-fat coconut cream

• 1/2 cup melted coconut oil

• 1 teaspoon lemon juice

• 1/2 teaspoon vanilla bean powder

• 1/2 cup chocolate chips

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Directions:

1. Add macadamia nuts to a saucepan and cover with water. Bring to a boil, cover, and remove from heat. Let soak for 1 hour.

2. While you're waiting, add all crust ingredients to a food processor and blend until a crumbly dough forms (it should stick together between your fingers).

3. Press the dough into the bottom of a 8" x 8" baking pan and place in the freezer while you prepare the filling.

4. Drain the water from the macadamia nuts. Rinse well.

5. Place all filling ingredients except for chocolate chips in the food processor and blend until smooth, scraping down the sides as needed. Stir in chocolate chips.

6. Spread evenly over crust and place in the freezer for 4-5 hours or until firm.

7. Cut into squares. Store in the fridge or freezer.