Recipe Index

Ingredients

• 1 1/2 cups unsalted walnuts
• 1/2 cup unsalted almonds
• 1/2 cup pitted medjool dates (about 6-7)
• 1/4 cup unsweetened shredded coconut
• 3 cups cashews, preferably overnight, or at least 3 hours
• 1/2 cup maple syrup (or honey)
• Juice of one lemon
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 container organic raspberries
• 1 tbsp maple syrup
• 4-6 tbsp chia seeds
• 1 Hu Kitchen chocolate bar of choice

Method

1. Soak the cashews overnight, or for at least 3 hours, then drain them.
2. Line an 8x8-inch baking dish with parchment paper, oiling the pan first so the paper sticks.
3. Pulse the walnuts, almonds, dates and shredded coconut in a food processor until the mixture turns sticky, then press it evenly across the base of the dish and freeze it.
4. Process the soaked cashews with the maple syrup, lemon juice, melted coconut oil and vanilla extract for 3 to 5 minutes, until completely smooth.
5. Pour the filling over the frozen base, spread it level, and return the dish to the freezer for 2 hours.
6. Simmer the raspberries, maple syrup and chia seeds in a small pot over low heat for 5 to 6 minutes, mashing the berries with a spoon, then cover and leave the jam to thicken for 10 minutes off the heat.
7. Melt the chocolate bar in the microwave in 30-second increments.
8. Slice the frozen slab into 16 squares, spoon 1 to 2 teaspoons of raspberry jam onto each square, and drizzle the melted chocolate over the tops.
9. Keep the finished bars in the freezer, where they hold for up to one month.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data