Notes
Recipe by Peanut Butter Girl via Grace Campbell
Ingredients
- 150g walnuts
- 175g pitted dates
- 1/4 teaspoon pink sea salt, divided in half
- 150g blackberries
- 170g cashews, soaked in water for at least two hours and drained
- 50g coconut oil
- 4 tablespoons of Linwoods Milled Flaxseed Almonds Brazil Nuts Walnuts & Co-Enzyme Q10
- tablespoons maple syrup
Instructions
- To make the bottom layer, place the walnuts, milled flaxseed, dates, and 1/8 teaspoon sea salt in a food processor and pulse to break the ingredients down, till they're crumbled. Run the motor and process till the mixture is ground up and sticking together when you squeeze a little in your hand.
- Press the bottom layer into a small baking pan that has been lightly greased with olive or coconut oil. Set aside while you make the top layer, or chill overnight.
- To make the top layer, blend the cashews, blackberries, oil, remaining 1/8 teaspoon sea salt and syrup in a high speed blender or food processor till they're as smooth as possible. Pour the top layer over the bottom layer in the pan. Use a spatula or inverted knife to smooth the top layer over very evenly.
- Transfer the dish to your fridge and chill for at least three hours. Cut into bar shapes and serve. Decorate if desired with some berries. Delicious!