ELDERBERRY COCONUT CASHEW BARS

Elderberry Syrup

Aug 16

Written By Hannah Sutton

INGREDIENTS

For the bottom layer

1 c medjool dates, pits removed

1 c raw cashews

3 Tbsp coconut oil

1/4c unsweetened shredded coconut

For the middle layer

1 c raw cashews

1/2c coconut cream

1/2c unsweetened shredded coconut

1/4c agave nectar

For the top layer

8-10 blackberries

2 Tbsp frostbites elderberry syrup

½ c coconut cream

½ c unsweetened shredded coconut

INSTRUCTIONS

1. Line loaf pan with parchment paper. Set aside.

2. 2. In food processor, pulse all ingredients for bottom layer until smooth. This will take 2-3 minutes. Press firmly into loaf pan until it’s spread totally evenly on the bottom. Place in freezer while you make the next layer.

3. Repeat process in cleaned food processor for the middle layer. Spread over frozen bottom layer and place in freezer again while you make the top layer.

4. Combine all ingredients for the top layer in the clean food processor, minus the blackberries. Once totally smooth, spread top layer into the loaf pan, pressing blackberries into the top.

5. Freeze the entire loaf pan for at least 2 hours before cutting into slices.