Lavender Cacao Nib Larabars
1 cup raw, unsalted cashews
2 cups pitted Medjool dates (approximately 35 dates)
1/2 cup Lavender Honey Nut Butter
2 tablespoons chia seeds
2 tablespoons unsweetened cacao powder
1/4 teaspoon sea salt
1/4 cup toasted cacao nibs
Additional honey, to taste
Combine the cashews, dates, Lavender Honey Nut Butter, chia seeds, cacao powder and sea salt in a food processor. Pulse until fully incorporated and a loose “dough” is formed.
Taste and add another tablespoon of honey if you prefer it sweeter.
Add the cacao nibs and pulse quickly until just incorporated.
Line an 8 x 8 -inch pan with wax paper. Press the dough mixture into the pan firmly.
Transfer to the refrigerator for at least 1 hour.
Remove and slice into 2-inch bars. Store in an airtight container, or wrap individually and store in the refrigerator or freezer.