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
Directions
Line your baking pan with parchment paper, set aside.
Pit the dates, cover with bowling water for 5-10 minutes, drain and set aside
In a food processor grind the cashews to a coarse meal, and then add the dates and pulse until combined.
Next, combine jaggery, coconut flour, coconut, cardamom, cinnamon and mineral salt, and add to above.
In a separate bowl mix the almond butter, coconut oil and vanilla and then add to the above mixture.
Mix/pulse in food processor until combined, and then press the mixture into a lined 8 x 8 “ Pyrex or baking pan, and if sticky, wet the hands with water and smooth the top.
Refrigerate for 1 hour, remove from mold and cut into bite size pieces.
