Ingredients:

Crust Ingredients:
• 1 Cup Peanuts (or almonds depending on if you like a peanut butter flavour or not)
• 1 Cup Raw Cashews
• 1/2 Cup Pitted Super Soft Dates Chopped
• 1 Tsp Vanilla
• 2 Tbsp Maple Syrup (coconut sap OR a few drops of liquid stevia to make these added sugar free. I have used only dates for sweetness before and they turned out awesome!)
• 1/3 Cup Dark Mini Vegan Chocolate Chips
Ganache Ingredients:
• 1 Cup Coconut Oil
• 1/2 Cup Natural Cocoa Powder
• 1/4 Cup Maple Syrup (or coconut sap, or a few drops liquid stevia to make these sugar free.)
• *This makes a lot of chocolate candy coating. For myself I do not use the whole amount in this recipe. I place some in a jar for other recipes later.)

Directions:

1. Place all crust ingredients excluding the chocolate chips into your food proccessor and process until dough-like (if your dough does not stick add 1-2 TBSP of warm water while blending).
2. Add 1-2 Tbsp water if your dough is not sticking.
3. Remove dough from food processor and fold-in chocolate chips by hand with a spoon.
4. Cover your glass 8X8 baking dish with parchment paper.
5. Press dough evenly into dish.
6. Place all ganache ingredients into the food processor and blend until smooth (stopping periodically to scrape down the sides).
7. Pour smooth chocolate ganache evenly on top of the cookie dough.
8. Cover glass dish and place in the freezer for 3 hours (to overnight).
9. Remove, cut into squares and enjoy immediately.
10. Tip – For leftovers place squares back into the freezer in a sealed container.