ALMOND JOY SQUARES

Line an 8×8 pan or dish with Saran Wrap

Base: 1 cup raw almonds

15 medjool dates (soak to soften if needed)

1/4 cup cacao powder

1/2 cup shredded coconut (unsweetened)

1/4 tsp. sea salt

Place almonds into food processor and blend until fine. Add dates, cacao, coconut and sea salt, then blend until it forms a paste or ball. Pour the base into the bottom of your lined pan and press out evenly over the bottom. Place in freezer to set.

Coconut layer: 1/2 cup raw cashews (soak for approximately 2 hrs.)

2 cups shredded coconut (unsweetened)

1 tsp. vanilla

3 tbsp raw honey

Place cashews, coconut, vanilla and honey into food processor and blend until smooth. Pour the coconut layer over the top of the base layer and press out evenly. Place into freeze to set Dark chocolate top layer: 1/3 cup coconut oil, melted 2/3 cup cacao powder 4-5 tbsp. raw honey 1/2 tsp. vanilla Place coconut oil into a cup and warm until oil is melted. Add cacao, honey, vanilla and then blend until well mixed and smooth. Pour over the frozen coconut layer and spread evenly. Place in freezer to set. One everything has set, cut into squares and enjoy! Store in freezer, wrapped in wax paper.