WHOLE30| GLUTEN-FREE | DAIRY-FREE
– 1.5 cups raw pecans – ½ cup macadamia nuts, can sub another 1/2 cup pecans – ⅓ cup coconut oil or ghee, in solid form – 6 pitted dates – ⅓ cup almond flour – ⅓ cup shredded unsweetened coconut – ¼ tsp sea salt – ½ tsp cinnamon
– 2 cups raw unsalted cashews, ideally soaked in hot water for at least 30 minutes – 1 cup coconut cream, or the thick part of can of full-fat coconut milk – ⅓ cup maple syrup, can sub honey – zest from 3 limes – juice from 3 limes – ½ tsp vanilla extract
Combine the crust ingredients in a food processor and pulse until a slightly chunky sticky mixture has formed. Press it down evenly into the bottom of a 9×9 pan. Place into the freezer while you make the filling.
Wash out the food processor, drain the cashews (if soaked), and add all of the filling ingredients. Blend on high speed for 1.5-2 minutes until the mixture is very creamy and no lumps remain. Pour it on top of the crust and use a spatula to spread it out evenly. Freeze for 2+ hours until hardened. Slice into 9 (3×3 inch) bars. Enjoy!