METHOD

• LEAVE DATES TO SOAK IN HOT WATER FOR 30-60MINS, DRAIN BEFORE USING

• FOR BASE, IN A SMALL CUP, MIX COFFEE INTO WATER AND SET ASIDE

• PROCESS NUTS UNTIL BROKEN DOWN, PULSE IN CACAO, FLOUR & SALT UNTIL MIXED THROUGH, THEN ADD IN DATES AND COFFEE MIXTURE AND PROCESS UNTIL A DOUGH FORMS

• PRESS DOUGH INTO MOULDS OF CHOICE (I USED A SILICONE MINI MUFFIN PAN, BUT YOU COULD USE CHOCOLATE MOULDS, OR MAKE INTO A SLICE IN A LOAF PAN AND SLICE ONCE SET)

• IN A SMALL CUP/BOWL, STIR WATER AND COFFEE, THEN WHISK IN MAPLE AND CASHEW BUTTER UNTIL SMOOTH, THEN WHISK IN OIL

• SPOON OVER BASES, AND POP INTO THE FREEZER TO SET

• MELT CHOCOLATE, MIX UNTIL SMOOTH THEN DRIZZLE OVER BASES ONE AT A TIME, QUICKLY SPRINKLING NUTS STRAIGHT AWAY AS THE CHOCOLATE WILL SET

• RETURN TO THE FREEZER TO SET

* I USED PEANUTS AND ALMONDS FOR THE BASE, USE ANY NUT OF CHOICE, OR OATS

* I USED 85% CHOCOLATE