No Bake Vegan Squares

 

1.5 cups whole raw almonds

1.5 cups regular oats or gluten free oats

½ teaspoon kosher salt

10 medjool dates, pitted and roughly chopped

¼ cup coconut oil

 

25 medjool dates, pitted and roughly chopped

½ cup water

 

 

Line 8x8 baking tin with GP paper

Process almonds, salt and oats into a fine crumble, add dates and pulse until crumbly again.

Melt coconut oil and add to the mixture- process until sticky.

Remove and set aside in a separate bowl ¾ cup of the mixture for later.

Press the mixture into the baking tin firmly

 

Add 25 dates and water to food processor until paste forms. You want this to be quite thick.

Scoop mixture onto the base and spread evenly.

Sprinkle the extra ¾ cup of ‘crust’ over the date filling.

Refrigerate for at least 1 hour.

 

Raw vegan peppermint chocolate, melted it and drizzled on top