1. Base: Blend the base in a food processor until a sticky crumb forms. Press the sticky crumb onto the bottom of an 8×8 pan.
2. Middle layer: In a bowl, mix together the middle mixture. Spread the mixture over the base. If it’s not spreadable, then mix in a few tablespoons of milk or water.
3. Topping: Pulse in food processor until chunky, like it’s been chopped/diced. Do not blend too much or else it’ll start combining into a smooth texture. Spread the topping onto the middle mixture and press it down.
4. Set: Put in the freezer for 2 hours. Store in the freezer or refrigerator, covered. I prefer storing it in the freezer (be sure to use a freezer-friendly container).

*Check the dates: While pitting the dates, check the inside to make sure they’re fresh. If a date is black on the inside or has charcoal-looking powder, then toss it out.

**To homemake cashew butter: Blend cashews and a pinch of salt in a food processor until creamy.

I often make this recipe using raw pecans, but toasted pecans are amazing too because it adds another layer of flavor. To toast pecans, preheat the oven to 350ºF, line a baking sheet with parchment paper, arrange pecans in a single layer on the parchment paper, and toast until browned and fragrant (about 7-10 minutes, stirring halfway if desired).