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!

Bellini birdseed bars

We are big fans of raw treats like bliss balls.  However, I am not a fan of rolling them and getting sticky mucky hands.  I took the lazy approach with these and made them in a baking dish and then cut them into pieces once they had chilled and firmed up.

Were they good? HELL YES!!  Okay, I may have accidentally got a small piece that flew from the bench into my mouth tried a small piece.  My kids, who are my guinea pigs food testers gave it the thumbs up and that is all that matters really.

These have no sweetener at all as I had run out of maple syrup and you know what, they didn't need it as the coconut oil and dried fruit are sweet enough.  I also didn't use dates in this like I usually would.  I only had dried and didn't want to wait for them to soak.

Ingredients:

1c nuts ( I used a mix of almonds and cashews)

6 dried apricots

1/4c hazelnuts

3tbs raw cacao powder

1/4 shredded coconut

1/4c chia seeds

1/2c buckinis

1tsp cinnamon

1/2c coconut oil

Method:

Put the cup of nuts in your bowl (or food processor) and blitz until relatively fine.   Tip into a separate bowl.   

Put coconut oil and raw cacao in bowl, if your oil is solid (I live in Tassie) then heat at 50c for 20sec on speed 2 or until completely melted and smooth.   

Add all other ingredients including blitzed nuts and mix on speed 2 until well combined, about 10-20sec (I left cutting blade in).  I didn't want to do it too much as I wanted some texture but found this worked fine.

Line a dish with baking paper and spoon mix in.  I used a 20cm x 20cm dish and it was about 2cm deep.  Flatten very well so it is even.  I use a freezer bag spread over top so I can press mix down hard with the heel of my hand.  

Freeze for at least an hour then cut into pieces and refrigerate.