Freeze for Minimum of 4 Hours
There are three mixtures to make. But very easy.
For the Base/Crust:
10 Whole Pitted Dates
172 grams Almonds
For the Salted Caramel Syrup (skip salt for regular caramel)
2 tbsp coconut oil (melted)
2 tbsp Almond butter
2 tbsp Unsweetened Almond Milk
10 whole pitted dates (soak in hot not boiling water, for 10 minutes before blending)
1/2 tsp Sea Salt or Pink Himalayan
For the main Cream “Cheese”
326 grams of Natural Raw Cashews (soak in water for 4 hours before blending)
1/4 cup melted coconut oil
1/4 cup almond butter
1 cup unsweetened almond milk
2 tbsp cinnamon
1 tsp vanilla extract
1 tsp almond extract
Line 8″x8″ pan with parchment paper.
Directions for base/crust:
Blend them together.
Press into the pan tightly.
Directions for salted caramel syrup:
Blend together until you get a smooth consistency.
Pour syrup over the Base/Crust.
Directions for Main cream cheese:
(Soak cashews in water for minimum of 4 hours, then drain water) Blend together.
Get as smooth of a consistency as you can.
Pour over caramel syrup evenly.
*Now freeze for 5 hours minimum. *Cut bars 5×5 as evenly as possible for accurate macros. Enjoy 😊
Macros (13 fats, 11 carbs, 5 protein)