Dark chocolate nutty squares

Creamy layer
1 cup whole Cashew Nuts, dry roasted, soaked
0.5 cup Coconut Milk (Silk)
1 tbsp Maple Syrup
1 tsp Vanilla natural

Base layer
5-6 Dates California Pitted
15 Sunsweet Pitted Dried Plums
1 cup shelled (50 halves) Walnuts
30 gram Oatmeal
3 tbsp Coconut, dried, unsweetened

Chocolate top layer:
65 gram(s) Dark chocolate
0.3 cup Organic vanilla almond milk
1 serving Organic decadent chocolate protein powder

1. Place cashews in a bowl. Boil water and pour over cashews. Set aside for at least 1 hour. 2. In a food processor or blender, pulse walnuts, plums and dates together until the walnuts are fully ground. (approx. 3 minutes). Add oatmeal and coconut and pulse until fully blended. Smush the "dough" onto the bottom of the pan. 3. Shake the can of coconut milk. If the can is separated when you open it, place contents in a bowl and whisk until fully combined. Drain cashews and place in food processor or blender. Add maple syrup and vanilla. Blend on high for 2-3 minutes until mixture is smooth and uniform. Pour mixture evenly on top of base layer. Freeze for 1 hour. 4. Melt the dark chocolate with the almond milk . Mix in the protein powder to thicken the “sauce “. Pour over the creamy layer. Set in the fridge until the top layer is hard. 5. Cut into 12 squares. Keep in the freezer . Allow 10-15 minutes at room temperature before serving Serving Size: 12 squares

Number of Servings: 12

Recipe submitted by SparkPeople user JULIA_RUN2SMILE.