So it might be dangerous to make, but they are OH SO DELICIOUS! It’s the perfect treat for guests, a nutritious and filling post work-out snack, packed with omega 3’s, iron, magnesium, and protein, and will make all your sugar cravings leave you alone!
Oh, and the best part is, it requires NO baking, it’s super easy and quick, and it’s also vegan!
I had these over the weekend at my girlfriend’s house and although I don’t have much of a sweet tooth (I love salty, crunchy stuff), these were probably some of the best sweet desserts I’ve ever had.
I made some for my clients and they finally believe me when I say desserts can be “healthy!” Of course the sugar content is still quite high, so it should be enjoyed in moderation and keep in mind if you are on any dietary restrictions with sugar.
I would be a crime not to share the recipe with you so..You’re welcome!
The recipe is from the Rawlicious cookbook.
RAW CARAMEL SLICE
WHAT YOU NEED:
BASE
1 cup dates
½ cup almonds
1 tsp coconut oil
CARAMEL
1 cup dates
½ cup coconut oil
1 ½ tbsp unhulled tahini (I actually didn’t have any so I left this out and used powdered peanut butter instead. Didn’t seem to make a difference)
1/4 – 1/2 cup pure organic maple syrup (adjust this amount to your own sweetness liking. I’d even recommend leaving it out. The dates are SOOO sweet)
1 cup raw cashews (covered and soaked in water for an hour and then rinsed)
1/3 cup water
TOP CHOCOLATE LAYER
¼ cup coconut oil
¼ cup pure organic maple syrup
¼ cup raw cacao powder
WHAT TO DO
BASE
Pulse dates, almonds & coconut oil in a food processor until it resembles fine crumbs and sticks together when pressed. Pour mixture into a slice tin lined with non-toxic greaseproof paper and press it down to form the base. Place it in the freezer.
CARAMEL
Put dates, coconut oil, tahini, maple syrup, cashews and water into a blender and pulse until completely combined and smooth (you may need a little extra water to help blend it but try and keep it to a minimum). Pour caramel mixture on top of the base and return it to the freezer to set.
TOP CHOCOLATE LAYER
Add the coconut oil, maple syrup and cacao to a small saucepan on really low heat and stir until it is combined and resembles chocolate sauce (this should only take a couple of minutes). Spread the chocolate sauce on top of the caramel filling – Make sure the caramel is set before you do this step! Pop it back into the freezer for an hour and then remove it from the tin, slice it up and store it in an airtight container in the fridge.
Tip – make sure you remove it from the tin and cut it as soon as it comes out of the freezer… it’s much easier!
