Ingredients
Directions
Line a loaf dish or similarly sized small pan with parchment paper.
Place the cashews, dates, and raisins in a food processor.
Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t over-process, as pecans can make mixture too oily if overworked).
Transfer the mixture to the prepared loaf dish.
Press the mixture firmly into the pan (using a small piece of parchment is easiest).
Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base.
Refrigerate for an hour or more until set. Cut into bars or squares and serve!
Chef's Notes
Sweetener Sub
You can replace the maple syrup with coconut nectar, if you prefer. We’re sorry, BLE friends, we don’t have a sugar-free option for this recipe.
Vinegar
If you don’t have ACV, you can use 1 tsp of freshly squeezed lemon juice instead.
Recipe from: Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
Line a loaf dish or similarly sized small pan with parchment paper.
Place the cashews, dates, and raisins in a food processor.
Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t over-process, as pecans can make mixture too oily if overworked).
Transfer the mixture to the prepared loaf dish.
Press the mixture firmly into the pan (using a small piece of parchment is easiest).
Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base.
Refrigerate for an hour or more until set. Cut into bars or squares and serve!
