Cocoa Vanilla Squares
"Silky smooth cacao and vanilla bean slice 🍫, because everyone needs a freezer loaded with yummy snacks like these (especially a sleepy parent, like me 😂 💤)"
-- @panaceas_pantry


Prep time 30mins
Serves or Makes: 9


For the Base

  • 1/ 2 cup pecans
  • 1/ 4 cup cocoa powder
  • 1 tablespoon coconut flour
  • pinch kosher salt
  • 6 medjool dates, pitted

For the Vanilla Filling

  • 1 cup raw cashews, soaked for 4 hours
  • 1/ 4 cup coconut cream
  • 2 tablespoons rice malt syrup
  • 2 tablespoons coconut oil, melted and cooled
  • 2-3 teaspoons vanilla extract

For the Chocolate Topping

  • 2 teaspoons coconut oil
  • 1 tablespoon cocoa powder
  • 2 teaspoons rice malt syrup
  • 2 teaspoons coconut cream
  • 1/ 2 teaspoon vanilla extract

To Make the Base


  • Step 1

    Make the base: Add everything except the dates to a food processor. Pulse until very small crumbs have formed. Add dates and pulse until the mix starts to clump together (if this doesn't happen, add more dates). Press into a small tin of choice (I used a 4-inch square one).

  • Step 2

    Make the filling: Add all ingredients to a high-speed blender and blend until very smooth. Pour over your base and set in the freezer.

  • Step 3

    Make the chocolate topping: Set up a heatproof bowl over a pot of just simmering water. Heat bowl, then turn off water. Add coconut oil and allow to melt. Once liquid, add remaining ingredients, then whisk until smooth. Pour final later onto cake, and reset in freezer.