- 1 cup almonds
- 1/2 cup pecans
- 1 cup pitted medjool dates, chopped
- 1/4-1/3 cup cacao powder
- a pinch of salt
- 1 tsp water
Start by grinding the almonds in a food processor. Add the remaining ingredients and process to combine into a dough. Keep blending until completely combined and sticky. Press rectangularly/ or in to a square on the bottom of a tray lined with parchment paper. Set aside while you make the topping.
BLACKBERRY CHEESECAKE TOP
- 2 cups blackberries
- 1 cup blueberries
- 1 cup cashews (soaked)
- Juice of 1 large/2 small oranges
- 1/3 cup coconut oil (melted)
Throw everything into the blender and blend until smooth. Spread evenly on top of the crust and place in the freezer to set. When you’re ready to eat, remove from the freezer and let melt for 5-10 minutes decorate with your choice of coconut, cacao nibs or goji berry topping. Or why not add all three!
BLACKBERRY COMPOTE’ (optional)
Add all ingredients into a small saucepan and simmer for 20 minutes until it breaks down into a compote. Stir often to allow the blackberries to break down. Let cool and pour onto the cheesecake bars when done.
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