Today I develop a bit further my favourite recipe for cashews bars by adding chocolate and strawberries. The result is just magical!
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Ingredients
For the bottom crust-
,
- 70 g almonds ,
- 100 royal dates, without seed
-
,
- 300 g cashews, soaked in hot water for 5 hours ,
- 80 g couverture chocolate, melted ,
- 30 ml agave syrup ,
- 1 tablespoon of cocoa powder ,
- 5 strawberries, sliced in halves
Instructions
For the bottom crust-
,
- Blend the almonds and the dates in a blender. ,
- Transfer the mixture inside a cake tin covered with parchment paper. ,
- Using a cup, press it to the bottom of the tin.
-
,
- Add all ingredients -except of the strawberries- inside a blender and blend until evenly distributed. ,
- Pour the mixture on top of the almonds-dates crust. ,
- Smooth its surface using a rubber spatula. ,
- Slice the strawberries into halves and add them to the mixture. Press them inside the chocolate cream. ,
- Then, transfer the dessert to the fridge and allow 3-5 hours to set. ,
- Remove from the fridge, cut into pieces and serve.
