February 22, 2018 10:37 am
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I never get bored of creating Raw, wholesome treats!

There’s so many flavour combinations, the possibilities are endless!

This one is inspired from the super yummy, no nasties “Loving Earth” Caramel Chocolate blocks!

The ingredient’s you will need for the whole recipe is:-

Base:

2 cups of desiccated coconut

2 handfuls of soaked dates (soak in hot water for 10 minutes before commencing recipe)

2 tbsp of raw cacao powder

1/3 cup of coconut oil

1 pinch of Himalayan salt

Filling:

1 cup of raw organic cashews

1/2 a cup of blanched almond meal

1 pinch of vanilla bean powder

1 cup of loving earth caramel chocolate

1/2 a cup of organic maple syrup

3/4 cup of coconut oil

3/4 cup of water

Caramel Layer:-

2 handfuls of soaked dates (soaked in hot water before commencing recipe)

1 tbsp of tahini

1 pinch of Himalayan salt

1 cup of date water (the water you soaked your dates in)

1/2 cup of coconut oil

Chocolate Topping:

1/2 a cup of coconut oil

1/4 cup of maple syrup

1/3 cup of raw cacao powder

1 pinch of vanilla bean powder

1 pinch of Himalayan salt

Equipment required: High speed blender, square tray lined with baking paper, freezer for setting.

Time required: 2 hours total preparation and 12 hours setting.

Method:-

 

Base:  Using a high speed blender, place desiccated coconut, raw cacao powder and salt into blender jug and blend on medium speed until you have a even chocolate coconut mix.

Next add in soaked dates and coconut oil and blend until you have a sticky consistency. Remove from blender jug and place into your lined baking tray and press down evenly. Place aside.

Filling: Add all ingredients into the blender jug except the loving earth caramel chocolate.

Blend ingreidnts on high speed for 2 minutes until you have a smooth creamy texture. Let your jug stand while you roughly chop the caramel chocolate with a knife and add to the blender. By hand, mix through so you have nice chunky bites. When mixed through pour your filling into the tray and place in the freezer for 1 hour to semi set.

After 1 hour commence onto the caramel layer..

Caramel: Add all ingredients into blender jug and blend on high speed, you may need to use a spatchula and scrape down the sides to help out the blender. Ensure your blender has stopped before putting the spatchula in. Blend for 1 minute until you have a smooth caramel. Remove slice from the freezer and pour caramel into tray and level out with a spatchula and put back into the freezer for a further hour to set.

After the hour has passed you can remove your slice and make the chocolate sheen.

In a small mixing bowl add all chocolate ingredients (ensure coconut oil is melted and not solid). Mix thoroughly with a fork or whisk until lumps are removed. Remove slice from freezer and pour chocolate into the tray. You can tip the slice on an angle and the chocolate will even out over the slice or you can spread it out with a spatuchula, whatever you are most comfortable with.

Now place back into the freezer for the last time! Set for 12 hours.

Remove from tin and slice into desired sized pieces. This is a fairly rich tasting slice so I find into small squares is enough to beat any sugar cravings.

You can substitute the maple for rice malt syrup if you want to reduce the sugar content.

You can find all these ingredients in pesticide free or organic form from local grocer, The Source Bulk Foods.

An amazing Australian company who promotes wholefoods and zero waste. Take in your jars or containers and get just the right amount you need! I love this shop, its where I get my goods!

 

 

 

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