Updated: Oct 27
8 x 8” Pyrex or metal baking pan
Measuring cups & spoons
2 cups raw cashews
2 cups pitted dates. preferably Medjool
1 cup almond butter
1/2 cup coconut oil
1 cup Jaggery jag-uh-reey (unrefined date, palm, or sugar cane sugar) or replace with brown sugar.
1/2 cup shredded unsweetened coconut
1 teaspoon pure vanilla extract
1/2 cup coconut flour
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
2 teaspoon of mineral salt
Line your baking pan with parchment paper and set aside.
Pit the dates, cover with boiling water for 5-10 minutes, drain, and set aside.
In a food processor, grind the cashews to a coarse meal, then add the dates and pulse until combined.
Next, combine jaggery, coconut flour, coconut, cardamom, cinnamon, and mineral salt, and add to the above.
Mix the almond butter, coconut oil, and vanilla in a separate bowl and then add to the above mixture.
Mix/pulse in a food processor until combined, and then press the mixture into a lined 8 x 8 “ Pyrex or baking pan; if sticky, wet the hands with water and smooth the top.
Refrigerate for 1 hour, remove from mold, and cut into bite-size pieces.