Author Notes
these bars are a nutty-non-dairy frozen treat made with maple syrup and bananas and delicious spices! —jessicamclement
Ingredients
- the crust
-
1/2 cup
roughly chopped brazil nuts
-
1 cup
roughly chopped walnuts
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1/4 cup
cup chopped dried apples (it helps to soak for 15 minutes in warm water)
-
1/2 cup
cup chopped dried figs (it helps to soak for 15 minutes in warm water)
-
1/2 teaspoon
sea salt
- the filling
-
2 cups
cashews, soaked overnight or for a minimum of 4 hours
-
1/4 cup
nut or dairy-free milk (here I used soy)
-
1/2 cup
maple syrup
-
1/4 cup
coconut oil, slightly melted
-
2
medium bananas (around 1 cup chopped)
-
1 tablespoon
lemon juice
-
1/2 teaspoon
cinnamon
-
1/4 teaspoon
nutmeg
Directions
- the crust
-
To make the crust, place the nuts, apples, dates, and salt in a food processor.
-
Pulse a few times to start the pie dough, and then allow the machine to run for a few minutes until the dough comes together.
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Press the crust into a 9x13 inch (23x33 cm) greased casserole dish. (I used coconut oil.)
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Set aside.
- the filling
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To make the filling, add all of the ingredients to the food processor.
-
Blend until completely creamy. You should scrape down the sides of the food processor occasionally to ensure that all of the mixture is blending well.
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Pour the filling on top of the crust.
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Smooth out the top, and store allow the cake to sit in the freezer (preferably) or fridge (if a freezer isn't an option) for a minimum of 4-6 hours. This is best when allowed to chill overnight or up to 8 hours!
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Remove the cake from the freezer. Allow 20 minutes of de-frosting to cut the cake into bars.
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Before serving, if storing this cake in the freezer, allow for 15-20 minutes of de-frosting.
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