20 minutes + 60 minutes freezing time
Put the almonds and the dessicated coconut into a food processor and blend on high until finely ground.
Add the mesquite, hemps seeds, cacao nibs and salt, and pulse to combine.
Melt the cacao butter very gently in a small pot making sure not to burn it. Add it to the food processor along with the dates, and blend to combine.
Line a 20cm square ceramic dish with baking paper, and press the mixture firmly into the dish. Chill in the freezer for 1 hour before serving.
Remove from the freezer, slice into squares with a sharp knife.
- 1½ C dates
- 1 C almonds
- 1 C coconut, desiccated
- ½ C Cacao Butter, melted
- ½ C Mesquite Powder
- ½ C Hemp Seeds
- ¼ C Cacao Nibs
- ½ tsp. salt