I made these last week (or maybe even two weeks ago!?) and still can’t get the thought of them out of my head.
Lately I’ve been slacking big time on making recipes and it makes me sad. Trying to figure out my life and had put the recipe creations on the back burner. I don’t think that’s really doing anything for me though. It now seems as if I have gotten myself into an even bigger mess than intended and it’s time to bring back the recipes. Soon, very soon. Well today actually!
I like making things with multiple layers. It’s almost like having three desserts in one. You can’t go wrong there!
Sorry for the short post today. I have a lot going on and wanted to at least share this recipe! I have lots of plans for future posts though, so hang with me and I’ll talk to you soon!
Gooey Chocolate Cream Bars
makes 8 bars
Crust Layer: 1 + 1/2 cup dates
1/2 cup almonds
1/4 cup buckwheat
2 tablespoons maple syrup
Blend together all ingredients. Press out onto parchment paper lined pan. (I didn’t use a pan but it’ll probably be easier to do so! So I’m not sure exactly on the size.)
Chocolate Layer: 1 cup dates
3-4 tablespoons of water
2 tablespoons cacao powder
Blend together all ingredients. Spread mixture onto crust layer.
Cashew Cream: 1/2 cup cashews, soaked
1/4 cup water
Juice from 1 lemon
Pinch of himalayan salt
Drop of vanilla
Blend together all ingredients until smooth. Pour on top of chocolate. Place in refrigerator for 60 minutes to set up. Serve, enjoy!!