• 2 cups dates (soaked in water for at least 2 hours)

  • 1 cup cashews

  • 1 cup oatflakes

  • 1/2 cup raw cacao nibs

  • 1 tsp vanilla bean powder



  • 3 tbsp coconut butter

  • 3 tbsp cacao butter

  • 1 tbsp maple syrup

  • 1/2 tsp cinnamon

  • 2 tsp orange blossom water

  • 1/2 tsp orange extract





  • Add all ingredient to a high speed food processor and blend until combined but still a little chunky (cookie dough consistency)

  • Get 2 sheets of parchment paper. Put the mixture between the two sheets and roll out with a rolling pin into as neat a square or rectangle shape as possible.

  • Tuck the sides of the parchment paper in under the block of dough and place in the fridge .

  • I would normally leave the dough i the fridge overnight, placing something heavy on top of it to help compact the mixture down, but this is totally optional.



  • Melt the coconut butter and cacao butter over a double boiler

  • Add the remaining ingredients and stir well to combine

  • Let the mixture set slightly before spreading it on top of the base

  • Top with pecan nuts and cut into squares

  • These slices will keep in an airtight container in the fridge for at least a week


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