A finger-licking treat — with a healthy twist — that goes down well when having a cuppa
Firstly, pour boiling water over your dates and set them aside. Roast the cashews and pecans separately (you can use the same tray but put them on opposite sides) at 180°C for about eight minutes, tossing them once. Set the pecans aside and add the cashews to the food processor with a pinch of sea salt. Blend until you have a fine flour.
Then add in the melted coconut oil and maple syrup and blitz until it all comes together in a smooth, doughy mixture.
Use your hands to press the dough into an 8-inch baking tin lined with parchment paper. Press it firmly into the tin, making sure is packed tightly. Pop it in the freezer while you make the filling.
Add the dates and about 125ml of the water in which they were soaking to the food processor and blend until you have a sticky paste.
Add in the nut butter and cinnamon and blend until smooth and thick. Spread the mixture evenly over the cashew base.
Roughly chop the pecans and sprinkle them evenly over the top, pressing them into the filling. Pop it all in the freezer for about half an hour to set.
Slice and enjoy! Send us photos of your finished dish on Twitter or Instagram using #indoweekend or email weekendmag @independent.ie IRISH INDEPENDENT