raw {no} peanut butter bars with shortbread crust

shortbread cookie base:
11/2 c almond flour
1 c coconut flour
1/3 c melted coconut oil
4 T raw local honey
1 t vanilla
1 t sea salt
-add all ingredients to a large bowl and mix well with hands until it comes together. it shouldn't be too sticky so if it is, add more flour, if it's too dry, add a little more oil until it comes together well. press evenly into the bottom of a lined square glass dish (no bigger than 8x8) and set in freezer while making the next layer.

"peanut butter" layer:
1/2 c raw sprouted almonds
1 c raw cashews
3/4 c coconut palm sugar
2 T coconut oil
2 t vanilla
pinch of sea salt
-add all ingredients to a high speed blender (twister jar works best here!) and blend several times until buttery smooth. spread evenly on top of crust and set back in freezer.

raw chocolate layer:
1 c chopped cacao paste (or high quality chocolate chip)
2-4 T raw honey (depending on how sweet you like it)
flaked sea salt
-melt cacao paste gently on low heat in a double broiler (or in your dehydrator!) and mix in honey to taste. once nut butter layer is firm, spread chocolate over top and sprinkle with flaked sea salt. set in freezer until firm, then pop out of pan and cut into squares. eat! (stores best in freezer or fridge).