Wednesday, July 16, 2014

Raw caramel, coconut and chocolate slice

Raw caramel, coconut and chocolate slice

You’ll feel OH SO guilty when you eat this, but little will you know you’re actually nourishing yourself with a snack full of proteins and fats (yes there are good fats, the fats we love and adore and of which help burn those nasty fats).  This is the perfect between meal snack, sweet fix or an amazing dessert to take to a dinner party. 

1 cup of mixed raw nuts (we used almonds and brazil nuts)
10 medjool dates pitted

-blend until sticky and place at the bottom of a rectangle and reasonably deep baking tray

-put aside in freezer

Layer 1: Caramel
1 cup of cashews (soaked overnight if possible)

2 tbsp of coconut oil
7 medjool dates pitted

-blend until a gooey, caramel consistency is created. Add more coconut oil or dates if not caramelly enough

-remove base from freezer and layer caramel evenly over the base and then put back into the freezer

Layer 2: Chocolate
½ a cup of almond milk (use coconut milk for a more creamy consistency)
3 tbsp of cacao powders
1 tbsp of raw honey
¼ cup of chocolate, crunchy buckwheat (optional)

-blend until a creamy consistency is formed. Add more coconut milk or almond milk if it’s not creamy enough and more honey if too bitter for your liking
-remove base and caramel from freezer and layer chocolate on top evenly and put back into freezer

Layer 3: Coconut
1 cup of desiccated coconut (unsweetened and organic)
½ a cup of creamed coconut
¼ cup of coconut oil

-blend until a thick but smooth texture forms and smear on top of the chocolate layer.

-place back in freezer for around 1 hour and then remove, slice up and serve
-store in fridge.



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