Monster Chocolate and Vanilla Cream Fudge- Raw, Vegan, Gluten Free, Paleo

Monster Chocolate Cream bars

Oh Crap. These are good. I mean like really good. Its funny how you can taste all the ingredients individually and all at once with one bite. The coconut hits, then the macadamia nuts, them the chocolate, woah. Party in your mouth. Anyways, the boyfriend and I were experimenting in the kitchen together coming up with recipes for his new resturant which is opening up later this summer (stay tuned)! Although, he and his chefs decided this recipe still needs work for the cafe, I think it is wicked good and perfect for the bloggy blog! I would love to know your thoughts on it should you recreate it. As I am writing this my stomach is growling so I think I better wrap up and go eat one. nom nom.

Monster Chocolate Cream bars 3

Monster Chocolate Cream Bars
Yield: 4 huge cubes of bliss

What you need:
Crust:
1 cup almonds or other nuts
1 cup dates
Pinch of salt (optional)

Chocolate cream:
3/4 cup cashews
1/3 cup coconut oil
2-3 tablespoons cacao powder
¼ cup preferred liquid sweetener (I used maple syrup)

Vanilla cream:
½ cup cashew
¼ cup macadamia
1/4 cup coconut oil
½ cup dates
1/4 tsp vanilla extract
1-2 tbsp liquid sweetener

Method:
To make the crust: process the almonds into a fine meal in your food processor, then add the dates and process until it forms a sticky dough. Press into the bottom of a lined baking pan (I used a small square tupperwear container) and refrigerate.

To make both the vanilla and chocolate layers: blend the ingredients in each list until smooth. (seperately of course, cleaning processor between layers). Spread the chocolate onto your crust, followed by the vanilla. Refrigerate for a few hours or until completely set. 

I hope you enjoy this monster bar!  
xoxo
Cara