This little snack is often served with our working lunches as it boosts energy levels, which helps to increase focus and attention for afternoon meetings. It also provides plenty of friendly fibre. Medjool dates is a natural sweetener, rich in starch which balances blood sugar.
Serves 8 – 10
INGREDIENTS
Base
100g almonds, peeled
100g cashew nuts
200g medjool dates, stoned
Filling
4tbsp cashew butter
100ml cold-pressed coconut oil
200g medjool dates, stone
Topping
100ml cold-pressed coconut oil
2 tbsp cocoa
METHOD
Base
- Chop the nuts (coarsely)
- Blend with the dates.
- Lay in a baking tin, coated with cling film, base should be 1.cm high.
- Leave in fridge for 1 hr.
Filling
- Blend cashew butter, coconut oil and dates to a smooth batter.
- Remove baking tin from fridge and spread filling on top of the base.
- Place in freezer for at least 1 hour.
Topping
- Melt coconut oil and whisk cocoa into it.
- Pour over filling, make sure to cover the whole surface.
- Leave in the freezer for at least 1 hour.
- Remover from freezer and cut into portions.
- Allow to stand for a few minutes at room temperature before serving.
