Raw Chai Bars With Cream Cheese Frosting

By Dreena Burton
Yield 14-16 bars

Ingredients:

For the base:

• 1 cup raw almonds
• 1/2 cup raw cashews
• 1 cup pitted dates
• 1/3 cup raisins
• 3/4 cup raw pecans
• 1/4 teaspoon sea salt (little scant)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 – 1/4 teaspoon freshly grated nutmeg
• Couple pinches ground cardamom
• Few pinches ground cloves (about 1/16 teaspoon)
• 3/4 teaspoon pure vanilla extract or 1 vanilla bean, seeds scraped out
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon lemon zest

For the frosting:

• 1/2 cup (well packed) raw coconut butter (not oil)
• 1/4 cup + 1 tablespoon pure maple syrup or raw agave nectar
• 1 teaspoon apple cider vinegar (or freshly squeezed lemon juice)
• Couple pinches cinnamon
• Couple pinches sea salt

Method:

1. Line a loaf dish or similarly sized small pan with parchment paper. Place the cashews, dates and raisins in a food processor. Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t overprocess, as pecans can make mixture too oily if overworked).
2. Transfer the mixture to the prepared loaf dish. Press the mixture firmly into the pan (using a small piece of parchment is easiest).
3. Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl. Smooth the frosting over the base. Refrigerate for an hour or more until set.
4. Cut into bars or squares and serve!