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Author Notes: these bars are a nutty-non-dairy frozen treat made with maple syrup and bananas and delicious spices! —jessicamclement
- 1/2 cup roughly chopped brazil nuts
- 1 cup roughly chopped walnuts
- 1/4 cup chopped dried apples (it helps to soak for 15 minutes in warm water)
- 1/2 cup chopped dried figs (it helps to soak for 15 minutes in warm water)
- 1/2 teaspoon sea salt
- 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.
- Press the crust into a 9x13 inch (23x33 cm) greased casserole dish. (I used coconut oil.)
- Set aside.
- 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
- 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.
- Pour the filling on top of the crust.
- 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!
- Remove the cake from the freezer. Allow 20 minutes of de-frosting to cut the cake into bars.
- Before serving, if storing this cake in the freezer, allow for 15-20 minutes of de-frosting.