Vegan “Caramel” Bars

This recipe does not need any oven ! All you need is a stove top and food processor 💪🏼

Ingredients:

For the base:
1/2 cup walnuts
1 tbs cacao powder
3/4 cup shredded coconut 
6 tbs coconut oil, melted
6 medjool dates
3/4 cup oats

Procedure:
1. Blend everything except the coconut oil in a food processor until it turns into a crumbly texture. 
2. Add the coconut oil a little at a time until the mixture is well combined and holds together when you pinch it. 
3. Grease a square Pyrex and spread the mixture on top pressing it evenly. Place it in the fridge while you prepare the caramel filing.

For the filling:
2 cups cashew
2 cups dates, pitted 
3/4 cup water, plus more 
1/4 cup almond butter 
1/4 cup maple syrup 
1 tsp Vanilla 

Procedure:
1. Boil some water and add the cashews to it. Keep it on the heat for 15 minutes, or until the cashews turn really soft. 
2. Meanwhile, heat the 3/4 cup water with the pitted dates and keep mixing until the dates and water turn into a mushy and soft mixture. 
3. Blend all the ingredients in a food processor. Be sure to keep scraping the sides and mixing to ensure a smooth uniform texture. 
4. Spread this mixture over the base and smooth with the back of a spoon. 
5. Refrigerate it for 4 hours or place it in the freezer for 2 hours. 
6. Serve with a sprinkle of cacao powder or some melted dark chocolate. 
Note: I accidentally left it overnight in the freezer and it ended up being like a caramel ice cream bar 😍