Ingredients
For the base:
1 cup graham cracker crumbs
1/4 cup walnuts
1/2 cup puffed quinoa
1 teaspoon vanilla extract
2 heaping tablespoons of date syrup OR maple syrup
Filling:
3/4 cup cashew butter
1 1/2 teaspoons vanilla extract
1 cup non-dairy milk
8 pitted Medjool dates
Topping:
1 cup dark chocolate
1/3 cup non-dairy milk
Instructions
- Line an 8 x 8-inch pan with parchment paper.
- To make the base place all the base ingredients in a food processor and blitz until you have crumb mixture beginning to stick together.
- Place the mixture in the prepared pan and press down to make a firm base. Place the pan in the freezer while preparing the filling.
- Clean out the bowl of the food processor and place the cashew butter, vanilla extract, non-dairy milk, and Medjool dates. Blitz until very smooth. You may need to stop and stir the mixture and blitz again. You want a nice smooth mixture.
- Pour the filling on top of the chilled base. Smooth with a knife. Return to the freezer.
- To make the topping, place the chocolate and non-dairy milk together in a pan, heat on low, stirring well until JUST melted and smooth.
- Pour the chocolate mixture over the chilled filling. Smooth out with a knife. Return to the freezer for at least 1 1/2 hours until firm.
- When ready to serve, remove from the freezer and slice into bars.
- Enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 1/2 hour chilling time
- Category: Dessert
- Cuisine: Whole Food Plant Based
- Diet: Vegan