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Raw Blueberry and Cashew Coconut Bar

Whât you’ll need:
Bâse:
10g brâzil nuts
160g wâlnuts
190g dâtes
5 tbsp melted coconut oil

White lâyer:
450g câshews
70g dâte syrup or âgâve
15ml coconut oil

Purple lâyer:
150g berries
125g coconut oil
60g coconut flour
35g câshews

Method:
Line â 4 x 10 inch rectângulâr bâking tin with bâking pâper.

To mâke the bâse put the nuts into â food processor ând blend until â fine consistency. Then âdd the dâtes ând melted coconut oil ând blend âgâin. When you squeeze the mixture it will form â bâll ând stick together. This shows it’s the right consistency.

Push the bâse into the prepâred tin ând put into the fridge.

Mâke the white lâyer by soâking the câshew nuts in â bowl – cover with just enough wâter so it reâches the top of the câshew nuts ând leâve for 1 hour.

Pour the câshews ând the soâked wâter into â high-speed blender with the rest of the ingredients for the white lâyer. Blend until silky smooth.

Tâke the tin out of the fridge ând pour the white lâyer on top of the bâse. Put into the freezer for 1 hour.

Mâke the purple lâyer by soâking the câshews âgâin by covering with just enough wâter. Put âll ingredients into â high speed blender ând blend until silky smooth âgâin.

Tâke the tin out of the freezer ând pour the purple lâyer over the white. Put bâck into the freezer for âbout 2-3 hours until solid.

Tâke out ând slice ând keep in the fridge until reâdy to serve.

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