This is a recipe I am not sure what to call!
It was a recipe that didn’t quite go to plan but I’m glad.
After making the base it was too sticky than I had hoped for so I decided to freeze them and what I got was something that reminded me of nougat!
- 100g cashews (soak in cold water for at least 30 minutes)
- Half of a lemon juiced
- 1 tablespoon of melted coconut oil
- 1 tablespoon of agave
- 5 medjool dates
- 100g blanched almonds (without skin)
Soak oak the medjool dates in hot water for a few minutes
Gound down the almonds in a food processor ( or use ground almonds, 150g)
Drain the dates and add to the ground almond and blend thoroughly to a sticky paste
Place this to set in the freezer in any suitable dish you have
Take the soaked cashew, melted coconut oil, lemon juice and agave, blend to form a cream
Place over the base and return to the freezer
The longer you leave them the harder they get so I left mine overnight as I wasn’t keen on the sticky base
I managed to get a good 6 bars out of them and you could even cut them into squares