I have always loved a good PB&J, but appreciate a modern twist just as much. These blackberry & cashew butter bars sealed the deal for me, with its decadent cacao oat base, thickly schmeared cashew butter sandwiched right in the middle and blackberry jam "frosting" that I admit can get kind of messy. That's the nature of a well crafted pb&j, in my opinion.
You'll probably want to consume these with your eyes closed to really get the full experience. I would make them again and again, but next time, I think I'll try them with the strawberry rose geranium jam from The Moon Juice Cookbook. My knees are weak just thinking about it.
Blackberry & Cashew Butter Bars
Cacao Oat Base
1 cup gluten free oats
1/2 cup ground almonds
1 tbsp date syrup, or 3-5 pitted dates
1 tbsp coconut oil
1-2 tsp raw cacao
Grind the oats in a food processor until it takes on the consistency of flour, then add rest of the ingredients and blend until it turns into a sticky, dough-like texture.
Line the bottom of a smaller rectangular dish (approx. 3x6 inches) with parchment paper, then add the dough and press down using your hands. Freeze while you create the cashew butter.
2 cups raw organic cashews
1/4 cup coconut oil
In a food processor, blend cashews with coconut oil until you reach a silky smooth consistency. Add additional coconut oil as desired to help the cashews melt down and liquify more quickly.
Smooth a thick layer of the cashew butter on top of the cacao oat base layer and then pop back into the freezer.
1 cup fresh organic blackberries
1 cup dates, soaked in water for 20-30 min
Strain the water from the dates and place in a food processor with the blackberries. Blend until desired texture is achieved / when there are no longer chunks of dates.
Layer blackberry jam on top of cashew butter and transfer to fridge. Let set for at least 20-30 minutes. Recommended to slice the bars as you're ready to indulge, so that you can claim as much or as little as you want at the time. Just saying.