Ingredients
For the base
- 1 1/2 cups cashews
- 1/2 cup shredded coconut
- 8 Medjool dates, pitted
- 3 tbsp brown rice syrup
For the peanut butter caramel
- 8 Medjool dates, pitted
- 1/4 cup peanut butter
- 2 tbsp almond milk
- 1 tbsp brown rice syrup
For assembly
- 1/4 cup peanuts
- 1/2 of a bar of raw chocolate
Instructions
For the base:
- In a food processor, process cashews into small pieces.
- Add in coconut, dates, and brown rice syrup and process until a sticky dough forms.
- Press into a loaf pan lined with parchment paper and put in the freezer.