|Makes 10 bars|
Coconut oil, for pan
4-1/2 cups pecans
3/4 cup pitted dates, packed
3/4 cup raw cacao powder
1/4 teaspoon ground cinnamon
1 teaspoon maca powder
1 teaspoon ground vanilla powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1/4 cup dried black cherries, goji berries, golden berries, or mulberries
1/4 cup hemp seeds, reserved
Grease an 8 x 8-inch glass baking dish with coconut oil. In a food processor, process pecans until slightly chunky (do not overprocess into pecan butter). Place 1/2 cup pecans in a separate bowl and set aside.
While food processor is running, slowly add dates, rocking base of food processor to combine evenly.
Add cacao, cinnamon, maca, vanilla, salt, and cayenne and process again until well combined. Fold in dried fruit, hemp seeds, and remaining pecans.
Spread mixture into baking dish, pressing down with your palms. Refrigerate for 30 minutes to set, then cut into squares. Serve with non-dairy ice cream or vegan chocolate sauce.
Original Recipe from