Yield: 12 bars 1x
1 and 1/2 cups creamy cashew butter
2 and 1/4 cups almond flour
3 tablespoons REBBL (Reishi Chocolate or the Proteins would be great!)
1/3 cup cacao nibs or chocolate chips
3 tablespoons maple syrup or raw honey
2 tablespoons cacao powder
2 tablespoons almond butter(code RACHL!)
Add cashew butter, almond flour, REBBL, maple syrup and cacao nibs to food processor and blend until creamy (if dough is too dry, add more REBBL. if it’s too wet add more almond flour)
Line a bread dish with parchment paper and scoop about 3/4 of the dough out from the food processor and press down into the pan, forming the bottom layer
Add the cacao powder and almond butter to food processor with remaining dough and blend again until creamy
Press chocolate dough on top of the bottom layer and add to freezer to set for about an hour
Slice into 12 bars and enjoy! Keep leftovers in fridge for a week or freezer for longer