Rockefeller RawNaimo Bars

Makes 12 Decadent RawNaimo Bars

Layer 1:

5 Cups Sprouted Walnuts

1.5 Cups Raw Cacao Powder

15-18 Medjool Dates - Pitted

Zest of 1/2 Orange

Pinch of Cayenne

Pinch of Sea Salt

Layer 2:

2.5 Cups Raw Cashew Pieces

10-12 Medjool Dates - Pitted

1 Cup Melted Virgin Coconut Oil

1/2 tsp Whole Vanilla Bean Powder

Pinch of Sea Salt

Water to Cover

Layer 3:

3 Cups Raw Cacao Powder

2 Cups Melted Virgin Coconut Oil

1/2 tsp Whole Vanilla Bean Powder

2/3 Cup Yacon Syrup

Pinch of Sea Salt

Begin by sprouting your walnuts. Soak them in water overnight and rinse thoroughly in the morning. This will take away the bitterness and make digestion easier by removing the enzyme inhibitors. Allow the walnuts to dry fully before using them. You can do this in a dehydrator at no more than 41C or 105F, or by spreading them out to dry in the sun, your dining room table or anywhere spread out in a single layer.

Once the walnuts are fully dry, combine them with all the "Layer 1" ingredients in a food processor, leaving out only the Medjool dates. Once a fine consistency is reached, pitt your dates and add them to the batch. Process the works until fully combined and once the natural oils start coming out of the walnuts. Line an 8"X 12" rectangle dish with parchment paper and press in your first layer firmly.

In a double boiler (hot water in one bowl and coconut oil in another on top), melt your coconut oil for "Layer 2". While the oil is melting, in a high speed blender with a tamper (Vita Mix), combine all the remaining "Layer 2" ingredients and blend until smooth. Add the melted Coconut Oil and blend to incorporate. Pour the creamy goodness over your first layer and move on to the chocolate topping!

Using the same method for melting Coconut Oil for "Layer 2", repeat for the last layer. Once the oil is fully melted, whisk in the remaining "Layer 3" ingredients until fully incorporated. Wait until the mixture has started to thicken at room temperature, then pour it over your second layer.

Cover the whole dish with parchment paper and pop it into your freezer for 4-6 hours. At that point, score the top using a pairing knife to create guidelines for where you will be making cuts. This will prevent the chocolate from cracking in random spots as you're trying to cut it. Usually I get 12 pieces out of this batch, but you can feel free to cut smaller or bigger pieces. Whatever your heart desires. This may be a bit of a lengthy process, but I assure you, you will be rewarded for all your hard work!