Cashew Coconut & White Chocolate Bars You Will Need... Bars 200G

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Cashew Coconut & White Chocolate Bars You will need... Bars 200g pitted Medjool dates 150g cashews 100g almond or peanut butter 3 tbsp ground almonds 3 tbsp desiccated coconut 1 tbsp coconut oil 1 tsp vanilla extract 2 tbsp maple syrup 1 tbsp date syrup

Topping 130g white chocolate chips Handful of freeze dried raspberries (optional)

Equipment Food processor or high speed blender 23cm x 13cm loaf tin Non-stick baking parchment

To make... Makes 10 large bars or 20 bites

1. Add all the ingredients for the bars to the blender and blend until it starts to come together. If it’s too dry, add a little more maple syrup. 2. Scrape into your prepared tin and press down firmly so it is nice and even and compact. 3. Melt the chocolate in a heat-proof bowl over a small saucepan with simmering water and let them slowly melt. Don’t let the water come to the boil as this will burn the chocolate. 4. Once melted, pour over the top of the cashew and coconut mix and spread evenly.

5. Crush the freeze dried raspberries gently with your hands and sprinkle over the chocolate. 6. Freeze for a minimum of 2 hours or ideally overnight. Place in the fridge for 1 hour, slice into bars.

These lovely little bars can be eaten straight from the fridge or they will keep in the fridge for 7 days in an air-tight container.