Salted Chocolate Cashew Bars

Time: 45 minutes
Yield: 12 bars
​Fun Treat

Ingredients:

• 5 oz 100% cacao
• 1/3 cup coconut oil
• 1/2 cup honey

Melt top 3 ingredients together

• 1/2 cup puffed rice cereal
• 1/3 cup + 1 TB coconut oil
• 1/2 cup honey
• 1 1/2 cup raw cashews 
• 1 cup raw walnuts
• 8 dates 
• 1 tsp xanthan gum
• 1/3 cup toasted buckwheat kernels
• 1 tsp sea salt
• 1/4 cup shredded unsweetened coconut

Directions:

• Preheat oven to 325
• Soak dates in cup of warm water for 10 minutes
• Melt chocolate, oil, and honey, combine until smooth. Stir in puffed rice cereal. Refridgerate for at least 15 minutes to get back to semi-solid state
• Melt 1/3 cup coconut oil and stir in 1/2 cup honey and xanthan gum
• Pulse dates in food processor or blender, add to coconut oil/honey mixture
• Add nuts, buckwheat kernels, and sea salt, combine until sticky and clumped together
• Melt remaining 1 TB oil, pour over parchment paper lined cooking tray (I used 8x8)
• Firmly press nut & honey mixture into parchment lined tray
• Bake in 325 degree oven for 20 minutes, cool on baking rack until room temperature (nuts should be hard)
• Pour chocolate mixture evenly over nuts, allow to harden fully
• Remove parchment lined treat from tray, invert, and drizzle more melted chocolate over top, sprinkle with shredded unsweetened coconut and sea salt!

Cut into rectangles, store in airtight container for 2 weeks, or in freezer for up to 3 months.