First reaction after I let a Tasty As Fit team member taste these beautifully swirled creamy chocolate bars. And I have to say, she wasn't wrong. In fact, she was exactly right.
Just in time for your summer pool parties or after a hot day on the beach--these will have everyone smiling, adults and kids alike.
5 dried smyrna figs 5 medjool dates 1 cup walnuts 1 cup pecans 1/4 cup cacao powder 1 tsp vanilla 1/2 tsp sea salt
1 cup cashews, soaked overnight (minimum 6 hours) 1 cup full fat coconut milk 1/3 cup shredded coconut 1/4 cup maple syrup or raw honey 1 small lemon, juiced 1.5 tsp vanilla extract 1/4 tsp sea salt
3 tablespoons dark chocolate chips 1 tsp melted coconut oil
Soak your figs and dates (after pit is removed) in a small bowl of hot water for 10 minutes. Line an 9X9 baking dish with parchment paper. In a food processor pulse your walnuts and pecans until large crumbles. Drain your dates/figs and add them into the processor, along with cacao powder, vanilla and sea salt. Process until you get a sticky crust texture. This might take a few minutes and a few times of scraping down the sides of the processor!
Press your mixture into the parchment paper until you get an even crust layer. I like to pinch up the sides slightly to give that pie crust feel. Place crust in a freezer!
Add all your filling ingredients into the blender. Blend until VERY smooth and creamy, scraping down sides as you need!
Melt your chocolate chips in a small microwave safe bowl. Microwave in increments of 15 seconds, stirring in between each time, careful not to burn. Add your coconut oil and stir in.
Pour your filling onto the crust and smooth out. If you have any leftover save It for smoothie toppings or yogurt bowls!
Slowly drizzle your chocolate on top, and then using a toothpick, knife, or chopstick swirl the chocolate around to create a pretty design.
Cover with saran wrap and place in freezer. Allow up to 3 hours to freeze. When ready to eat allow to thaw about 15 minutes before slicing!