1 cup pitted Medjool dates soaked in water for 1 hour, then drained
2 ripe bananas
½ cup raw almond butter (regular, creamy almond butter works fine too!)
½ cup raw cashews
½ cup raw hazelnuts
1 TBSP coconut oil
2 TBSP agave nectar (or you can use pure maple syrup)
Place the dates, 2 TBSP Coconut Cloud Original hot cocoa mix, cashews, and hazelnuts in a food processor or high powered blender and mix until well blended (this is your base).
Spread the mixture evenly in a 8x8 or 9x9 baking pan and press down so it’s level and even.
Put your almond butter, bananas, agave, coconut oil and remaining 2 TBSP Coconut Cloud Original hot cocoa mix into the blender or food processor until it makes a smooth cream.
Pour the almond butter/banana mixture on top of your date base layer and spread evenly.
Cover with plastic wrap and place in the refrigerator for 30-45 minutes.
Remove from fridge, cut into squares, and serve!