By contributor Megan Stulberg

I brought groceries home the other night intending to make raw Nanaimo bars, only to realize right before starting that I’d forgotten to buy cacao powder! I improvised and came up with this super refreshing and clean dessert instead.

But seriously, expect Nanaimo bars soon.

Ingredients:

For the base…

• 1 cup dates, soaked 1 hour
• 1 cup almonds (raw + organic), soaked 1 hour
• 2 tbsp cacao nibs (raw + organic)
• 2 tbsp unsweetened coconut flakes
• 1 tbsp agave nectar (raw + organic)

For the icing…

• 2 cups cashews (raw + organic), soaked 1 hour
• 1 lemon, juiced
• 2 tbsp unsweetened coconut flakes
• 1 tbsp coconut oil (raw + organic)
• 1 tbsp agave nectar (raw + organic)

Directions:

1. In a high-speed blender/food processor combine dates, almonds, nibs, flakes and agave until thoroughly combined.
2. Line a standard 6-inch cake pan with two sheets of plastic wrap. Pour mixture into pan and spread evenly with a fork. Let set in fridge for 30 minutes.
3. Rinse blender clean then combine cashews, lemon juice, flakes, oil and agave until creamy and icing-like in consistency.
4. Spread icing evenly on top of cake, leaving a bit of crust around the edge so the icing doesn’t flow over. Top with additional coconut flakes or alternative desired garnish.
5. Let cake set in freezer for 6 hours, then leave in refrigerator for up to 5 days.

Serve chilled. Makes 1 standard 6-inch cake (6 servings).