– Cashews – Medjool Dates – Shredded Coconut – Dark Chocolate – Coconut Oil – Sea Salt
Soak raw cashews in a jar with warm water (enough to fully cover the cashews) and a pinch of salt overnight.
Preheat the oven to 400 F. Spread the coconut shreds on a baking sheet. Place in the oven for 3 - 5 minutes or until the coconut is toasted to lightly brown.
Drain, rinse soaked raw cashews, then add to a food processor. Add pitted Medjool dates, and blend well combined (no chunk of dates left).
Add toasted shredded coconut and blend it again.