200g(1 ⅓cup)cashew nuts soaked overnight in cold water or in boiling water for 15 minutes
195g(1 ⅛cup)pitted dates soaked overnight in cold water or in boiling water for 15 minutes
2tablespoons(2tablespoons)almond butter(or sub any other nut or seed butter)
5teaspoons(5teaspoons)cocoa powder
1teaspoon(1teaspoon)vanilla extract
Pinch(Pinch)salt to taste
60g(2.1oz)cacao butter * (or sub coconut oil or coconut butter, though this will give it a coconut taste)
Instructions
Drain the soaked cashew nuts and dates
Place all the ingredients in a food processor
Whizz until completely smooth - you might need to mix it around a few times
Transfer the mixture to a loaf tin lined with greaseproof baking paper (I used a one-pound loaf tin)
Make sure you get rid of any air bubbles and make sure the top is completely smooth
Place in the fridge for 4-6 hours until it becomes completely firm to the touch
Remove from the loaf tin and cut into pieces
Keeps covered in the fridge for up to 5 days
Notes
*If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.