Cacao-Berry-Nut Towers

I am not usually one to find a recipe and then seek out all the components hither and yon, especially when each ingredient can be very expensive on its own. having a small surplus of staple ingredients, like nuts, seeds, dried fruit, and fresh fruit allows for impromptu concoctions. I instead get excited over single ingredients that a recipe could revolve around. The ingredient this week is one I wait all year for, and this year has been weeks late to ripen... wild northwest blackberries! It's a bad year for these precious gems, as bizarre spring and early summer weather threw them off. However, the berries I have managed to pick are not in vain, and I am cherishing their beauty more than ever. This recipe is rich and decadent, and the pairing of intense dark chocolate, bursting berries, and rich coconut and cashew butters make for a divine combination. The berries could be substituted for any seasonal berry, preferably a similar cane berry such as raspberries, marion berries, or blackcaps.

Cacao-Berry-Nut Towers:

Crust:
-1 cup sprouted buckwheat
-1 cup shredded coconut flakes
-6 majool dates
-1 teaspoon water


Pulse buckwheat, coconut, dates, and sea salt in food processor until a crumbly mixture forms that holds together when pressed. Add water one teaspoon at a time if needed. Press in the bottom of a greased 8 inch square dish and set aside.

Nut-Butter layer:
-1 cup Artisana cashew butter(or one cup walnuts processed in high speed blender)
-1/2 cup shredded coconut
-10 medjool dates soaked at least an hour


Place all ingredients into food processor and blend until a very creamy mixture is formed, It should be thick but spreadable. Spread mixture over the buckwheat crust evenly with a spatula, and set aside.

Berry Layer:

-1 cup fresh blackberries

Mash the berries slightly with a fork, while leaving some berries whole. Spread this layer over the nut butter and set aside.

Cacao Layer:

-3/4 cup raw cacao powder(carob can be substituted)
-1/2 cup shredded coconut
-10 medjool dates soaked at least an hour
-1/4 cup manuka raisins
-1.4 cup coconut oil
-pinch of sea salt

Place cacao, coconut, dates,and raisins, in food processor and blend until well mixed. The raisins should be well blended and appear as flecks of black throughout. Now add the coconut oil and blend until creamy fudge texture is reached. Spread this layer over the berries and place in refrigerator for at least 2 hours to set. They can also be kept in the freezer but it is easier to cut the bars before they are frozen.