Lauren Kuda

Ingredients:
Chocolate Crust

• 1 cup raw cashews

• 1/2 cup coconut flour

• 1/2 cup gluten-free rolled oats

• 3 tablespoons cacao powder

• 3-4 tablespoons non-dairy milk of choice

• 2 tablespoons maple syrup

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Coconut Cashew Layer

• 1 1/4 cup raw cashews

• 3/4 cup melted coconut oil

• 1/2 cup unsweetened shredded coconut

• 1/3 cup coconut flour

• 2 tablespoons maple syrup

• 1 tablespoon blue tea powder

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Glaze

• 1/4 cup melted coconut butter

• 1 teaspoon maple syrup

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Directions:

1. Add crust ingredients to a food processor and blend until combined. It should stick together when you press it between your fingers. Add another tablespoon of milk if needed.

2. Press into a loaf pan lined with parchment paper and place in the freezer.

3. Place the cashews, coconut, and coconut flour in the food processor and blend until it becomes a flour-like consistency.

4. Add the coconut oil and blend until smooth.

5. Spread evenly on top of the crust and freezer for at least an hour to set.

6. Cut into squares. 

7. Whisk together glaze ingredients in a small bowl. Drizzle over bars.

8. Store in the fridge or freezer.