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)
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.