Description
A thick layer of shortbread crust topped by a gooey date and cashew topping. The best ever Gooey Cashew Date Bars!
Ingredients
- FOR THE CRUST:
- 1-½ cup Almond Flour
- ¼ cups Coconut Flour
- ¼ cups Melted Butter Or Coconut Oil
- 1 teaspoon Vanilla
- 2 Tablespoons Maple Syrup
- Pinch Of Salt
- FOR THE FILLING:
- 20 Dates, Pitted
- 1 teaspoon Vanilla
- 3 Tablespoons Water
- 1 cup Raw Cashews, Unsalted, Divided
- Coarse Sea Salt, For Sprinkling
Preparation
Preheat oven to 350ºF and line an 8×8 pan with parchment paper.
In a small bowl, mix almond flour, coconut flour, butter, vanilla, maple syrup, and salt until well combined. Press into bottom of pan. Bake for 15–17 minutes or until crust has slightly browned.
While crust is baking, place dates and vanilla into a food processor. Blend until smooth. Add 1 tablespoon of water at a time until date mixture turns into a paste and is spreadable. Add 3/4 cup of cashews into date mixture and pulse in food processor to break them up.
Once the crust is done cooking, remove from oven and let cool for 10 minutes.
Place date filling over cooled crust and carefully spread out with a spatula. Sprinkle remaining cashews over the filling. Place bars in the oven at 350ºF and bake for an additional 15 minutes.
Remove from oven and sprinkle with sea salt. Let cool completely before cutting into small bars.
