Victoria Bar

Ingredients

Base

• 1 3/4 Cup Unsweetened Coconut
• 1 1/2 Cup Walnuts
• 1/4 Cup + 2 Tbsp. Dates
• 3 Tbsp. Maple Syrup (or liquid sweetener of choice)
• 4 Tbsp. Coconut Oil
• 3 Tbsp Cacao Powder
• 1/8 tsp Sea Salt

Middle

• 1 1/4 Cup Cashews (soaked overnight)
• 4 Tbsp Coconut Oil
• 5 Tbsp Maple Syrup (or liquid sweetener of choice)
• 1 tsp Vanilla
• 1/8 tsp Sea Salt

Top

• 1/4 Cup + 2 Tbsp Cacao Powder
• 2 Tbsp. Cocoa Butter
• 2 Tbsp. Coconut Oil
• 2 Tbsp. Honey (or liquid sweetener of choice)
• 1/8 tsp Sea Salt

Directions

1. Base: Puree all the ingredients together in a food processor. Once the mixture comes together, press into a parchment lined 8" by 8" pan. Set in the refrigerator while you make the filling.
2. Filling: Puree the soaked and drained cashews in a food processor until very finely ground. Add the oil, maple syrup, vanilla, salt, and continue to puree until smooth. Spread the filling over the base (using the back of a spoon helps to create a smooth surface) and refrigerate until the filling is set, approximately 30 minutes.
3. Top: Melt all the ingredients over a double boiler and pour over the filling.
4. Swirl the pan a bit to spread the chocolate all the way to the sides.
5. Set in refrigerator until the chocolate is hard. Before slicing into bars, it's best to let it warm up a bit on the counter as to not crack to chocolate top.
6. Store in the refigerator.