Ingredients:
2 cups medjool dates, pitted
¾ cup raw cashews
¼ cup cashew butter*
1 large Love Beets cooked beet, chopped (1/2 cup)
¼ cup coconut flour
¼ teaspoon sea salt
¾ teaspoon ground cinnamon
*You can also use creamy peanut butter
Instructions:
1. Add all ingredients to a food processor and process until a sticky ball forms. You may need to start and stop the food processor and scrape the sides several times.
2. Transfer the mixture to an 20cm x 20cm square baking dish and press mixture evenly into the pan (it will be sticky). You can use a piece of parchment paper to help level out the mixture.
3. Cover bars and freeze for 30 minutes (or refrigerate for 2 hours). Use a sharp knife to cut bars.
Prep Time: 20 minutes
Cook Time: 0 minutes
Inactive Time: 30 minutes
Total Time: 50 minutes
Yield: Makes 16 bars
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