Atypical Nanaimo Bars

Base:

3/4 cup dried cherries

1/4 cup medjool dates (about 3)
1/2 cup almonds

1 cup dried coconut (unsweetened and shredded)

1/4 cup cacao powder

Filling:

2 cups cashews

1/4 cup coconut oil (melted slightly in a pot on low heat)

1 tbsp vanilla

2 tbsp honey

~1/2 cup water
Top:
1/4 cup coconut oil

2 Tbsps cacao powder

salt, to taste

For the base: In the food processor, pulse cherries, dates and almond until coarse. Add in coconut and cacao and pulse until well combined. Press firmly into an 8×8 pan and set aside.

For the filling: In a high-speed blender (I have a Blendtec) or food processor, blend cashews until smooth. You may need to scrape the sides of the jar a few times with a spatula. Add in coconut oil, honey, vanilla and 1/4 cup of water and blend. Add the remaining water if necessary to reach a smooth consistency. Pour this mixture over top of the base, smoothing out with a spatula and freeze for at least 10 minutes.

For the top: In a small pot on the lowest heat possible, combine coconut oil, cacao powder and salt. (This took me about 1 minute)! Pour over top of the filling, jiggling the pan a little to get everything evenly coated. Freeze for at least two hours. When you’re ready to cut them up, use a knife that’s been sitting in hot water.

Keep frozen. Makes 24 – 36 squares.