Sneakers Bars
cream filling
1 1/2 cups raw cashew pieces soaked for at least 1 hour (the more the better)
1/2 cup softened coconut butter
1/4 nut butter of choice
2 tsp vanilla
1/3 cup sweetener of choice (dry or wet)*
1/2 tsp salt
2 T milk of choice
15 drops of vanilla stevia
* I used 1/2 xylitol and 1/2 Just Like Sugar
crust
1 cup walnuts
1/2 cup sunflower seeds
1/2 cup unsweetened coconut
2 T unsweetened cocoa powder
1/4 cup melted coconut oil
1/2 tsp salt
1/2 tsp vanilla extract
1/4 cup sweetener of choice (dry or wet)*
10 drops vanilla stevia
* I used coconut sugar here
caramel
1/4 cup thick coconut milk
1 cup dry sweetener of choice*
2 T butter
pinch of salt
* I used 1/3 cup coconut sugar 2/3 cup Just Like Sugar
nut
1 cup Roasted Coconutty Vanilla Cinnamon Nuts
chocolate ganache
5 oz chocolate chunks
1/2 cup thick coconut milk
1 T maple syrup
1 T powdered sugar of choice or more maple syrup
15 drops of vanilla stevia
instructions
start by lining a 9X13 pan with plastic wrap
add all of the ingredients for the cream to a blender or food processor and blend until completely smooth, then put the mixture in a bowl and set aside. Try not to eat it all!
add the crust ingredients to the blender or food processor (do not worry about cleaning it first, that is why we did the cream filling first), blend until completely combined and starting to get sticky.
press the crust into the bottom of the prepared pan and put in the freezer for about 10 minutes or until hard
then spread the cream on top of the crust, and place back in the freezer for about 10 more minutes
put the caramel ingredients into a glass measuring cup and place that into a small pot of boiling water, stir until everything is melted together and the mixture is thick and smooth like caramel
sprinkle nuts on top of cream layer, then drizzle caramel over the top, place back in the freezer for another 10 minutes
in a microwave safe bowl combine all ganache ingredients and microwave for about 30 seconds and stir, if not warm enough to fully combine, microwave an additional 15 seconds, stir again. Keep doing this until all the ingredients are melted and smooth
Pour and spread over the top of the bars, place back in the freezer for about 20 minutes, or refrigerator for an hour. Then cut and enjoy.
These can be stored in the refrigerator for about 1 week, or the freezer for up to 3 weeks. I prefer the more gooey texture but others prefer the hard frozen texture. You figure out which works best for you!
