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Raw Chocolate Caramel Bars

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A few weeks ago on a lazy Friday night, my roomy and I gave cauliflower pizza and raw snacks a go and since we have been addicted.

Ad.dic.ted!

Not a weekend has gone by where either of us have made something new to snack on during the week. These are rather pricey to make, but perfectly gluten free and vegan for any diet and packed full of flavor. The pride you’ll feel when you take your first bite into these will have your eyes widen and your palate screaming with surprise at how incredibly tasty these are. It’s a different pride than when you bake something you’ve never made before and have a taste, maybe because these are no bake or because there is no butter, sugar or flour in them, they carry a hit of flavor you’ll want more of.

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The most unusual ingredient in the recipe below is lucuma powder, which if you haven’t heard of it before (like I hadn’t), you will be surprised to find out that this is a fruit ground down to powder and is worth the cost to buy. This stuff is magic for the amount of health benefits it has and is a sweetener which means adding less sugar.

Note: These are best kept in the freezer when not serving immediately and will keep for two weeks perfectly.

Raw Chocolate Caramel Raw
Adapted from The Whole Daily
Makes 24 Bars

Ingredients:
Base
1 cup medjool dates
1/2 cup almonds
1/2 cup brazil nuts
Filling
1/2 cup coconut oil, melted
1/2 cup sunflower seed butter
1/2 cup lucuma powder
1 teaspoon vanilla beans
2 tablespoons maple syrup
Pinch of salt
Topping
4 tablespoons coconut oil, melted
3 tablespoons cocoa powder, sifted
2 tablespoons maple syrup

Directions:
Line a baking tin with greaseproof paper and set aside.

If you are blending the base together, roughly chop the nuts and heat the dates in the microwave for 10-20 seconds to make them easy to combine with the nuts. If you don’t have a blender, finely chop the nuts and smush the dates until smooth, than add 1/3 of the nuts to the dates until completely combined.

Spoon into the prepared tin and flatten evenly (a little greaseproof paper works better than hands or the back of a spoon here). Place in the freezer to set for 5 minutes.

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Next, combine the coconut oil, sunflower seed butter, lucuma powder, vanilla bean and maple syrup until smooth and well combined. Remove the base from the freezer and pour the filling over the top. Return to the freezer to set.

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For the topping, combine the coconut oil, cocoa powder and maple syrup until smooth.

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Remove the base from the freezer and pour the chocolate over the top and return to the freezer until set, approximately 5 minutes.

Remove the bars from the freezer and carefully remove from the tin, place a knife in a cup of warm water and carefully slice your bars.

Serve chilled.

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Raw Chocolate Caramel Bars

Serving Size: Makes 24 bars

Raw Chocolate Caramel Bars

Ingredients

    Base
  • 1 cup medjool dates
  • 1/2 cup almonds
  • 1/2 cup brazil nuts
    Filling
  • 1/2 cup coconut oil, melted
  • 1/2 cup sunflower seed butter
  • 1/2 cup lucuma powder
  • 1 teaspoon vanilla beans
  • 2 tablespoons maple syrup
  • Pinch of salt
    Topping
  • 4 tablespoons coconut oil, melted
  • 3 tablespoons cocoa powder, sifted
  • 2 tablespoons maple syrup

Instructions

  • Line a baking tin with greaseproof paper and set aside.
  • If you are blending the base together, roughly chop the nuts and heat the dates in the microwave for 10-20 seconds to make them easy to combine with the nuts. If you don’t have a blender, finely chop the nuts and smush the dates until smooth, than add 1/3 of the nuts to the dates until completely combined.
  • Spoon into the prepared tin and flatten evenly (a little greaseproof paper works better than hands or the back of a spoon here). Place in the freezer to set for 5 minutes.
  • Next, combine the coconut oil, sunflower seed butter, lucuma powder, vanilla bean and maple syrup until smooth and well combined. Remove the base from the freezer and pour the filling over the top. Return to the freezer to set.
  • For the topping, combine the coconut oil, cocoa powder and maple syrup until smooth.
  • Remove the base from the freezer and pour the chocolate over the top and return to the freezer until set, approximately 5 minutes.
  • Remove the bars from the freezer and carefully remove from the tin, place a knife in a cup of warm water and carefully slice your bars.
  • Serve chilled.
  • Notes

    Adapted from The Whole Daily

    http://roamingtaste.com/raw-chocolate-caramel-bars/

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