First, soak 1 cup of cashews in enough boiling water to cover them for at least 1 hour. After 1 hour rinse and drain and proceed with the recipe.
Line a 6” round cake pan (deep) with parchment paper. Set aside.
Put dates and pecans in the container of a Vitamix blender or a food processor fitted with the “S” blade. Process until mixture is resembles a coarse meal and is uniform throughout.
Add the rest of the to the blender/food processor and blend/process until the mixture just starts to clump together. (Do not over process here or the bites will become oily)!
Pour the mixture into the prepared pan and press it evenly into the bottom of the pan.
Put the pan with the crust in it in the refrigerator while you make the filling.
In a microwave safe dish or in a small pan over medium-low heat melt together the peanut butter, chocolate, maple syrup and coconut oil until smooth. Set aside.
Place the soaked, rinsed and drained cashews and the coconut cream into the container of your Vitamix blender. Blend until smooth.
Add the melted chocolate, peanut butter & coconut oil mixture, vanilla extract, cocoa powder and salt to the Vitamix/blender. Blend for 30-60 seconds or until silky smooth. You may need to stop, scrape down the sides and continue blending.
Pour the filling into the prepared pan and evenly spread it over the crust.
Place the pan back in the refrigerator until it sets up and becomes solid (about 1-2 hours).
Melt ¼ cup chopped semisweet chocolate or chocolate chips with 2 TBS peanut butter and stir until smooth. Evenly spread over firm filling. Return to fridge to set.
To serve, remove from fridge and let sit at room temperature for 20 minutes. This tastes the best when it’s not straight out of the fridge and has a little time to sit at room temperature!
This recipe is very rich, so a small slice goes a long way! Nutrition information is calculated for this recipe making 10 servings, but I have found it makes closer to 12 since it is so rich.