Blackberry Cashew Bars (Gluten-Free, Vegan

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Blackberries, fresh
  • 1 1/2 cups Dates, pitted

• Condiments

  • 1 tbsp Maple syrup

• Pasta & Grains

  • 2 tbsp Oats, gluten-free

• Baking & Spices

  • 2 tbsp Cocoa powder
  • 2 pinches Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

Found on saltedplains.com

Description

Ingredients

• 1½ cups dates, pitted
• ½ cup raw cashews
• 2 tablespoons gluten-free oats
• 2-3 pinches salt
• 2 tablespoons coconut oil, melted
• 2 tablespoons cocoa powder
• 1 tablespoon maple syrup
• 1½-2 cups (about 6 oz.) fresh blackberries

Directions

• Line a loaf pan with parchment paper.
• In the bowl of a food processor, place dates, cashews, oats, and salt. Process until dough comes together and cashews are in small pieces. If your mixture is not coming together, add a teaspoon of water.
• Press mixture into the bottom of prepared pan into an even layer. In a small bowl add melted coconut oil, cocoa powder, and maple syrup. Stir until cocoa powder is dissolved. Pour chocolate mixture over the nut mixture in the pan. Use the back of a spoon to spread into an even layer. Press blackberries on top of chocolate layer until covered. Refrigerate for at least 25 minutes or until chocolate has set.
• Using the parchment as handles, remove from pan. Slice with a sharp knife into squares. Store in an airtight container in the refrigerator.