Ingredients:
⅓ cup cashew butter
¼ cup coconut butter
1 cup roasted hazelnuts, skins removed
4 soaked*, pitted dates
1 scoop Powerfood Active
2 tbsp. unsweetened vanilla almond milk
⅛ tsp. Himalayan salt
½ tsp. Himalayan salt
Instructions:
1. Add all ingredients except for the hazelnuts in a food processor. Pulse until smooth.
2. To remove the skins of the hazelnuts, rub them in between your palms after roasting. They will come off easily. Add the hazelnuts to the food processor, and pulse in a couple short increments to crush.
3. In a Pyrex lined with plastic wrap, add the “batter.” Coat your hands with coconut oil to prevent sticking. Press down to flatten and reach the sides.
4. Freeze for about 15 minutes. Coat with crushed hazelnuts and cacao powder for garnish, if desired. Slice into squares and serve.