Special Note:

This is a perfect make-ahead dessert that will impress your family and guests. Chewy, crunchy, healthy, and just plain yummy! And it only takes a few minutes to make it up!

Ingredients:

Crust:

1 ½ cups Whole raw Almonds and or Pecans

1 ½ cups Regular oats or

(1 cup Oats and ½ cup Sprouted Buckwheat combination)

¼ cup Coconut Flakes

½ teaspoon Sea Salt

10 Medjool dates, pitted

½ teaspoon Pumpkin Pie spices

½ cup Coconut Oil

Date Filling:

25 Medjool dates, pitted

½ cup Hot Water

1 teaspoon Vanilla

Directions:

* Coat an 8 x 8 pan with a light mist of pan spray.

* In a food processor, process the nuts, salt, and oats and/or buckwheat until a crumble forms.

* Add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until it will stick together when squeezed.

* Remove from processor, set aside 3/4 cup of the mixture for later. Press the rest of the mixture very firmly and evenly into the pan.

* Next blend the dates and water in the blender until a paste forms. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

* Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Top with flaked coconut.

* Refrigerate in the fridge until firm for at least 1 hour, but best to leave overnight. Cut into 25 squares and serve.

* Store in the refrigerator.

Serve with a dollop of Dream Cream – (see recipe on next page)