Berry Date Bars

Name: Berry Date Bars
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 cans (400 ml each) Coconut milk (without additives, 70 % coconut extract); 200 g Cashew nuts; 200 g Dates, pitted; 200 g dried apricots; 2 TEASPOONS Almond paste; 60 g Coconut oil; 2 TEASPOONS Baking cocoa; 125 g Blackberries; 3 TSP Cassis powder; several drops pink food coloring; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

Instead of cake, how about berry date bars for a change? The bars made from natural ingredients come straight from the fridge and offer sweet refreshment.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

3 cans (400 ml each) Coconut milk (without additives, 70 % coconut extract)
200 g Cashew nuts
200 g Dates, pitted
200 g dried apricots
2 TEASPOONS Almond paste
60 g Coconut oil
2 TEASPOONS Baking cocoa
125 g Blackberries
3 TSP Cassis powder
several drops pink food coloring
baking paper

Directions

1
Chill coconut milk for about 12 hours. Coarsely mix cashew nuts, dates and apricots in the universal chopper. Stir in almond paste, coconut oil and cocoa. Place a baking frame (approx. 20 x 15 cm) on a baking tray lined with baking paper. Place the date mixture as a base in the baking frame, smooth it down and put it in a cool place.
2
Wash the blackberries and dab dry. Carefully open coconut milk cans (the coconut milk must not be shaken!) and carefully skim off the firm cream. (Results in about 750 g, use the coconut water for other purposes). Whip the coconut cream with the whisk of the hand mixer for 2-3 minutes. Halve the cream, put half of the cream in a cool place.
3
Colour the rest of the coconut cream with cassis powder and food colouring. Fold in the blackberries. Spread the white coconut cream first, then the purple coconut cream on the date base until smooth. Chill for about 1 hour. Remove the cake from the baking frame, cut into pieces and arrange.