Friday 29 August 2014

Raw Caramel slice

This is so not a phase 2 recipe!  But, someone was asking about uses for coconut and this would be one of my faves!   
It is poached from my gorgeous friend Jenny who makes loads of yummy raw sweets.

Seriously, I took this away on the weekend camping with friends and EVERY single person asked for the recipe!!
That is just how good it is!

So, rather than be stingy I figured I would share the love!



Ingredients:
Base: 
1 cup nuts (I used pecans this time round, but usually use 1/2 walnuts and 1/2 macadamias)
1 soup spoon cacao powder
1 tsp vanilla powder
2 tsp maple syrup
2 medjool dates
2 tsp melted coconut butter
sprinkle of coconut

Topping:
1 cup of cashews (soaked for 30 mins or more)
1/4 cup maple syrup (recipe asks for !/2c but this is very sweet)
1 Tab Vanilla Extract
1/4 tsp Himalayan Salt
1 tsp Lucuma (optional)
1/4 cup melted coconut butter/oil
1/4 cup cacao nibs to garnish (less if you are using in the base)

Method:
Process base ingredients in food processor and squish into moulds or container, smooth out with back of soup spoon.  Freeze to set.

Blend topping mix until smooth and put on top of base, sprinkle cacao nibs and then put in freezer to set.  It will be runny until it has been in the freezer (needs a while to set firm).  Make the day before and put in freezer is the easiest way.   You will need to keep in the freezer as it it softens very fast.
If you have left overs that is!








No comments:

Post a Comment