Soak the almonds and walnuts in one glass container and the cashews in the other the night before you plan on making this delicious treat. In the morning strain both containers of nuts and you're ready to rock!

To make the base: In a food processor, combine almonds and walnuts and pulse until they're broken up into pieces the size of the eraser end of a pencil. Add dates and pulse until broken down. Then, mix in coconut and vanilla by hand. Press mixture evenly into a 9x9 pan and set aside.

To make the filling: In a food processor, combine all filling ingredients. Grind until the mixture is as smooth as possible [mine took 5 minutes]. Spread mixture as evenly as possible over top of the base layer and place in the freezer for 5 minutes.

To make the white chocolate top: Melt the cocoa butter in a double boiler or a bowl set atop a pot of gently simmering water [that or just microwave it like I did]. Once melted, slowly add coconut milk, stirring constantly, then vanilla extract, stevia, and salt. Whisk until combined. Remove pan from the freezer and pour the white chocolate over top. Place back in the freezer for 15 minutes to harden up.

Remove from the freezer and allow to soften slightly [I waited 2 minutes and as you can see the chocolate broke off in a couple of places] and cut into squares. Serve immediately.

Makes 25 bite sized bars.

Nutrition stats [1 square]: calories 154; fat 14g; carbohydrates 7g; dietary fiber 2g; sugars 3g; protein 3g