Victoria Bar

These are the delcious raw, gluten and sugar free bars I made for the Harvest Day last year. I first tasted this yummy goodness when Lindsay C. brought me a few pieces to try. Beware they are rich and addictive but so good for you!

Base:

1 3/4 Cup Unsweetened Coconut

1 1/2 Cup Walnuts

1/4 Cup + 2 Tbsp. Dates

3 Tbsp. Maple Syrup (or liquid sweetener of choice)

4 Tbsp. Coconut Oil

3 Tbsp Cacao Powder

1/8 tsp Sea Salt


Middle:

1 1/4 Cup Cashews (soaked overnight)

4 Tbsp Coconut Oil

5 Tbsp Maple Syrup (or liquid sweetener of choice)

1 tsp Vanilla

1/8 tsp Sea Salt


Top:

1/4 Cup + 2 Tbsp Cacao Powder

2 Tbsp. Cocoa Butter

2 Tbsp. Coconut Oil

2 Tbsp. Honey (or liquid sweetener of choice)

1/8 tsp Sea Salt


Procedure:

Base: Puree all the ingredients together in a food processor. Once the mixture comes together, press into a parchment lined 8" by 8" pan. Set in the refrigerator while you make the filling.


Filling: Puree the soaked and drained cashews in a food processor until very finely ground. Add the oil, maple syrup, vanilla, salt, and continue to puree until smooth. Spread the filling over the base (using the back of a spoon helps to create a smooth surface) and refrigerate until the filling is set, approximately 30 minutes.


Top: Melt all the ingredients over a double boiler and pour over the filling. You might have to swirl the pan a bit to spread the chocolate all the way to the sides. Set in refrigerator until the chocolate is hard. Before slicing into bars, it's best to let it warm up a bit on the counter as to not crack to chocolate top.  


Store in the refigerator.