GF:DF:SF:V:VG:PALEO

Makes 12 bars

FILLING:

1 cup cashews

1/2 cup medjool dates, pitted

Good pinch of salt

1/2 cup coconut shredded

1/2 cup coconut milk

1 teaspoons vanilla bean paste

1/4 cup coconut nectar

1/2 cup coconut oil, melted

CHOCOLATE COATING:

3/4 cup coconut oil

3/4 cup raw cacao powder

1 tablespoon coconut nectar

pinch sea salt

2 tablespoons cacao nibs to top

Place cashews, dates, salt, shredded coconut, coconut milk, vanilla and coconut nectar in a blender and blend until uniform in texture.

Add coconut oil and blitz until smooth consistency.

Pour into small loaf tin lined with baking paper and place in freezer to set for 2 hours.

Just prior to removing filling from freezer prepare the chocolate coating.

In a small saucepan gently melt the coconut oil over a very low heat (you don’t want to heat the oil, just melt it).

Whisk in raw cacao powder, coconut nectar and sea salt.

Remove filling from freezer and cut into bars.

Do an initial chocolate coating and place on rack (best to put a sheet of baking paper underneath the rack to catch the chocolate drips), then aim for another coat or more of chocolate, depending on how big you decide to cut the pieces. On the final coat sprinkle some cacao nibs on top so they set with the chocolate.

Place back in the freezer on baking paper in a container to set.

Serve from and store in freezer up to 2 weeks.