Gluten Free, Refined Sugar Free, Vegan, Soy Free

Makes 9 Squares

 

Prepare ahead - Place 1 can of coconut milk in

the fridge the night before

 

Ingredients

 

Base

• 1 cup raw walnuts3

• graham crackers (optional)

• 1/4 cup coconut oil

• 1/4 cup shredded coconut

• 8 dates, pits removed and soaked in hot water for 20 minutes

 

Cream Center

• 1 tsp. coconut oil

• 1/2 jar of hazelnut butter

• 1 can coconut milk - full fat

• 1 tsp. pure vanilla extract

• 1 tsp. agave nectar or unpasteurized honey

 

Topping

• 1 cup oats

• 1/2 cup hazelnuts, chopped

• 4 Tbsp. pure maple syrup

 

What to do

 

1. Preheat oven to 400 degrees.

 

2. For the base - Add raw walnuts, graham crackers, dates, shredded coconut and coconut oil to your food processor and blend until it gathers on the sides. Pour into a square baking dish lined with parchment paper. Push down firmly with the back of a spoon until it is even. Place in the freezer.

 

3. Melt coconut oil in a large pan on low heat. Add hazelnut butter, only the cream from the coconut milk can and save the water at the bottom for a shake, vanilla extract, and agave or honey. Let ingredients melt and stir to combine. Pour on top of base. Place back into the freezer.

 

4. Chop hazelnuts so they are in large pieces. Add to a cookie sheet and bake on 400 degrees for 4 minutes. As soon as you smell them they are done. Add oats to a bowl, cover with maple syrup and stir. Add hazelnuts and stir again. Add to the middle layer evenly. Place back into the freezer for 4 hours.

 

5. After four hours remove squares by lifting the parchment paper. Peel paper back from the edges and cut into 9 equal pieces. Serve cold.