COCONUT CASHEW BARS

INGREDIENTS

FILLING

200 g dates

8 tbsp ground hazelnuts

2 tbsp coconut flour

100 g cashews

1/2 tsp ginger

COATING

4 tbsp shredded coconut (unsweetened)

enough for about 10-15 bars

GOOD TO HAVE: food processor or high-speed blender, parchment paper, small baking tray (about 24 x 18 cm) or tupperware container, spatula, cooling rack

HOW TO:

1. For the filling add dates a food processor or high-speed blender and blend until there are little chunks left. Then add all other ingredients and blend again. Make sure to scrape down the sides from time to time and blend again until everything is well combined. Pulse until dough begins to form a sticky ball, then transfer the batter into a small parchment-lined baking tray or tupperware container.

2. Either use your hands or a spatula to press down the mixture until you get a flat even block. Then cover with another sheet of parchment paper, again use your hands or a spatula to press down even more and smooth out the surface. Freeze for a at least an hour until it is solid.

3. Remove bars from the freezer and transfer onto a cutting board. Cut off uneven edges, divide into bar-sized pieces and cover each bar with shredded coconuts. Place bars on a cooling rack or parchment paper to set. Enjoy and keep leftovers refrigerated!