Organic raw chocolate coconut cashew bars

Ingredients

Base

1 1/2 cups raw unsalted organic Cashews
1 cup old fashioned oats
1/4 cup coconut oil melted
1/4 cup liquid sweetener honey, brown rice syrup, maple syrup
Pinch of sea salt

Chocolate Coconut Topping

1/4 cup liquid sweetener honey, brown rice syrup, maple syrup
1/4 cup coconut oil melted
1/2 cup unsweetened cocoa powder
2 tbsp unsweetened coconut flakes
A few pinches of sea salt

Instructions

1. Add the organic Cashews to food processor and blend for 2-3 minutes, stopping to scrap down the sides every 30 seconds or so. You want to process the nuts until they start to form somewhat of a paste.
2. Add oats, coconut oil, liquid sweetener and sea salt and blend for another 2-3 minutes, scraping down the sides as needed, until ingredients form a dough (refer to picture).
3. Line a loaf pan or 8x8 inch baking pan with parchment paper and lightly coat with non-stick spray. Empty dough into pan and press down firmly, spreading evenly to all edges. It's helpful to use the bottom of a measuring cup to really compact dough.
4. Chocolate topping: In a large glass measuring cup or bowl, whisk together liquid sweetener, melted coconut oil and cocoa powder until smooth and well-combined. Pour over dough, spreading evenly with the back of a spoon. Sprinkle with coconut flakes and sea salt.
5. Freeze for 1 hour or refrigerate for 3 hours before slicing. Store covered in the refrigerator for up to 1 week.