RAW BLUEBERRY CASHEW & COCONUT BARS
A sweet tooth and summer do not have to be mutually exclusive. We've been trying out a few sweet recipes that don't undo the calorie counting .. and this one's a winner. It's easy, raw, light healthy and yum ... and it looks good too. Winner.
- 10g brazil nuts
- 160g walnuts
- 190g dates
- 5 tbsp melted coconut oil
- 450g cashews
- 70g date syrup or agave
- 15ml coconut oil
- 150g berries
- 125g coconut oil
- 60g coconut flour
- 35g cashews
Line a 4 x 10 inch rectangular baking tin with baking paper.
To make the base put the nuts into a food processor and blend until a fine consistency. Then add the dates and melted coconut oil and blend again. When you squeeze the mixture it will form a ball and stick together. This shows it’s the right consistency.
Push the base into the prepared tin and put into the fridge.
Make the white layer by soaking the cashew nuts in a bowl – cover with just enough water so it reaches the top of the cashew nuts and leave for 1 hour.
Pour the cashews and the soaked water into a high-speed blender with the rest of the ingredients for the white layer. Blend until silky smooth.
Take the tin out of the fridge and pour the white layer on top of the base. Put into the freezer for 1 hour.
Make the purple layer by soaking the cashews again by covering with just enough water. Put all ingredients into a high speed blender and blend until silky smooth again.
Take the tin out of the freezer and pour the purple layer over the white. Put back into the freezer for about 2-3 hours until solid.
Take out and slice and keep in the fridge until ready to serve.