Ingredients
Scale
Pecan crust:
- 1/2 cup dark rye flour
- 1/3 cup + 2 tablespoons cacao powder
- 1 cup raw pecans
- 1/2 teaspoon salt
- 10 dates (pitted)
- 2 teaspoons coconut oil
Candy cane cream:
- 1/2 cup coconut oil
- 5 bags of celestial seasonings candy cane lane tea
- 1 cup cashews (soaked overnight, drained)
- 1 tablespoon coconut cream
- 1 teaspoon liquid stevia
Chocolate peppermint cream:
- 1 cup cashews (soaked overnight, drained)
- 1/2 cup coconut oil
- 1/2 cup coconut cream
- 1/2 cup cacao powder
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- 10 peppermint candies (crushed)
Instructions
- Add flour, cacao powder, pecans, and salt to a food processor and blend until well combined
- slowly add in dates and coconut oil until well combined
- pat food processor contents into a small wax paper lined baking dish until you have an even layer, set aside
Candy cane cream layer
- melt coconut oil in a small pot on low heat, add tea bags to melted oil, steep for 1 hour on low
- strain tea infused oil into a medium sized bowl (I used a nut milk bag to strain)
- add tea infused oil, cashews, coconut cream, and stevia to a food processor and pulse until smooth
- spread contents of food processor evenly over crust layer, put into the freezer for 15 minutes
Chocolate peppermint cream layer
- add cashews, coconut oil, coconut cream, cacao powder, maple syrup, and salt to a food processor and pulse until smooth
- remove baking pan from freezer, layer chocolate peppermint cream layer on top of candy cane creme layer
- sprinkle crushed peppermints evenly over chocolate peppermint cream layer, freeze for 30 minutes
- cut bars to desired size and serve
- Category: Chocolate, Dessert