Dark Cacao Dream Bars & Mango Elixir

A fruititarian girlies answer to a serious sweet-tooth moment.

A few weeks ago, I decided to do a little reset. Fruits, smoothies, whole foods — back to basics. Clean, light, alive. Zero gluten, meat, dairy, alcohol, added sugars. And honestly? I’ve felt incredible. More energy, lighter in every sense of the word.

And even in the pursuit of all things clean and fabulous… the body still wants what she wants. And what she wanted was chocolate.

Not junk. Not a bag of chips or a drive-thru run. My body wanted sweet. Rich. Satisfying. Chocolate. The kind of treat that feels like a reward. But after everything I've cut out in the name of hot girl summer, I wasn't about to let one craving derail my glow.

So I got creative.

These Dark Cacao Dream Bars are no-bake, naturally sweetened, and decadent enough to make you feel like you’re being a little naughty with your late-night snack. Paired with a warm Mango Elixir — because sometimes your body wants to sip its sweetness too — this has become my new favorite way to honor a craving without abandoning my progress.

Everyone who has tasted them said the same thing: ten out of ten, no notes.

These taste sinful. Exactly as a hot girl summer treat should.

Recipe for Dark Cacao Dream Bars

Base:

10 Medjool Dates, pitted

1c Raw Cashews

1T coconut oil

Pinch of Sea Salt

Snappy Cacao Shell:

3T Raw Cacao Powder

2T coconut oil, melted

2 Medjool Dates, pitted

The Deets:

Pulse the cashews in a food processor until they reach a crumble consistency. Add in dates, coconut oil, and salt. Pulse until fully combined and the mixture holds when pressed between your fingers.

Line a dish with parchment. Press the mixture evenly into the dish. Freeze for 15 minutes.

For the snappy cacao layer: blend cacao, coconut oil, and dates until smooth and glossy. It should be pourable but not watery.

Pour cacao layer evenly over chilled base. Return to freezer for 20 minutes, until the top snaps. Slice bars and freeze for up to a month.

Golden Mango Elixir:

1c Frozen Mango Chunks

1/2c Coconut Milk

1/4c Water

1 Medjool Date, pitted

1/2t Pumpkin Pie Spice

1/8t Cardamom

Splash Vanilla Extract

Pinch of Sea Salt

The Deets:

Gently heat coconut milk and water in a small saucepan over low heat until steaming. Add the warmed milk, mango, date, spices, vanilla, and sea salt to a blender. Blend on high until smooth and silky. Pour into your favorite mug or tea cup. Dust with cinnamon, if desired. Drink slowly and savor.