Refuel: Raspberry Cacao Bars

I find great pleasure in spending my entire day off from work attempting to champion a recipe. The grocery shopping, the measuring, the layering, the chopping, the waiting - all of it leading to a moment of utter satisfaction when you get to bite into your masterpiece. And thank god when you randomly decide to double a recipe so you can experience the magic all over again, and again.

I stumbled across this recipe on Pinterest (where else?) and was taken back by the creativity of this recipe. There is no dairy, which for me, makes it a great digestible snack pre or post workout. I often lean toward involved recipes because spending five minutes in the kitchen for a sub-par snack is anti-climactic. Everyone needs excitement in the kitchen.

This recipe takes patience more than skill, so grab a book and find a comfortable position on the couch while you wait out the chilling process.

Raspberry Cacao Bars
Adapted from Elsa's Wholesome Life

Bottom Layer
1/2 cup buckwheat groats
1 cup almonds
1 cup dates
1/2 cup shredded coconut
1/4 cup cacao powder
1/4 cup melted coconut oil
2 tbsp warm water

Middle Layer
1 1/2 cup hazlenuts, soaked overnight in water
1/4 tsp sea salt
1/3 cup coconut nectar
1/3 cup melted coconut oil
1/4 cup cacao powder

Top Layer
1 1/2 cup cashews, soaked overnight in water
1/4 cup coconut nectar
1/4 cup melted coconut oil
6 oz raspberries
1/4 raspberry preserves

Directions

Bottom Layer
Blend almonds and buckwheat groats in a food processor into a grainy mixture, add the dates and shredded coconut, and process again until well combined.
Add the coconut oil and water and blend briefly into a dough.
Line a square baking dish with parchment paper and press dough into dish.
Place in freezer while making the next layer.

Middle Layer
Blend the cashews with the coconut nectar and sea salt in food processor until smooth.
Add the melted coconut oil and cacao and blend until smooth and creamy
Spread mixture over the bottom layer with a spatula.
Place in freezer while making the top layer.

Top Layer
Blend the cashews with the coconut nectar until smooth.
Add the melted coconut oil and raspberries and blend until smooth and creamy.
Pour mixture into the baking dish and spread out evenly.
Let set in freezer 2-3 hours.

Once set, remove from freezer and cut into bars. Top with shaved chocolate and fresh raspberries.