Ingredients

For the Chocolate Base:

• 100 g (3½ oz) oats

• 60 g (2 oz) dates, pitted

• 2 tablespoons peanut butter

• 1 teaspoon cocoa powder

• ½ cup mixed nuts (almonds, hazelnuts, or walnuts), lightly roasted and chopped

For the Cashew Cream:

• 150 g (5 oz) cashews (soaked in hot water for 30–40 minutes)

• ¼ cup water or plant milk (add gradually)

  

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• 1 tablespoon honey or maple syrup (optional)

Topping (optional):

• Pumpkin seeds

• Dried cranberries

• Chopped nuts

 Instructions

 Prepare the Chocolate Base

• Add oats, dates, peanut butter, and cocoa powder to a food processor.

• Blend until the mixture becomes thick and sticky.

• Transfer to a bowl and mix in the chopped nuts by hand.

• Press the mixture firmly into the bottom of a lined square pan or muffin mold to form an even layer.

  

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 Make the Cashew Cream

• Drain the soaked cashews.

• Add them to a blender with a small amount of water or plant milk.

• Blend until smooth and creamy. Add liquid slowly until desired texture is reached.

 Assemble the Bars

• Spread the cashew cream evenly over the chocolate base.

• Sprinkle toppings over the surface if desired.

 Chill and Set

• Place in the freezer for 2 hours or until firm.

• Remove and cut into bars or squares.

 Storage

• Store in an airtight container in the refrigerator for up to 7 days.

  

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• For longer storage, keep in the freezer and thaw slightly before eating.

 Helpful Tips

• If dates are dry, soak them in warm water for 10 minutes before blending.

• For a softer base, add 1–2 teaspoons of milk while blending.

• Use parchment paper for easy removal.