Base
1 cup pumpkin seeds
2/3 cup cranberries
½ cup cashews
½ cup shredded coconut
1/3 cup raspberries
1 teaspoons water
Grind the pumpkin seeds to fine meal in a food processor. Add the cranberries, cashews, coconut, and raspberries. Grind until broken down. Add the water and pulse to combine. Press into the bottom of an 8x8" pan.
Cacao Cream
1 cup pitted, packed dates
1/2 cup water
1/3 cup cacao powder
1 tablespoon maple syrup
1 teaspoon vanilla extract
½ cup melted coconut oil
Process the dates in the food processor until they are like a paste. Add the water, cacao, maple and vanilla. Process until completely smooth. Add half of the oil. Process. Add the rest and process again. Spread the mixture over the base. Freeze for about 4 hours.
Cacao Drizzle
1 tablespoon maple syrup
1 tablespoon + 1 teaspoon cacao powder
½ tablespoons cashew butter/spread
1 1/2 teaspoons warm water
1 tablespoon melted coconut oil
Whisk all ingredients together. Drizzle over the chilled bars.
(My drizzle was too thick and just blobbed everywhere)
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