1tbs water (optional, my cashew butter was very dry, if yours is super liquidy you might want to omit the water)
½ cup oats
½ cup shredded coconut
½ tsp cinnamon
½ vanilla bean
2 tsp cacao powder
10 pecans, chopped
Instructions
Scrape out the seeds of the vanilla bean, add the vanilla bean seeds, dates, cashew butter, water, oats, coconut and cinnamon into a food processor until the ingredeitns have come together to a cookie dough like mixture.
Remove half of the mixture from the food processor and add the cacao to the remaining half, process until well combined.
Roll the two dough balls into even sized squares that are both 1cm thick. Make sure to place them on baking paper and place a piece of plastic foil in between your rolling pin and your mixture to prevent it from sticking.
Place the vanilla square on top of the chocolate square and sprinkle the cashews on top.
To make all the layers stick together, roll your rolling pin over top until you reach 1.5 cm thickness. Cut into equally sized bars and store in the fridge or freezer. I like to store mine in the freezer as I personally really love the slight crunch they get that way, however if you like your energy bars on the softer side just store them in the fridge.
Recipe by at https://fannythefoodie.com/2016/02/21/2339/