I have a little obsession with healthy raw, vegan treats at the moment. Although I rarely make them, I have been overwhelmed (in the best sense of the word) by the incredible selection available on the Gold Coast. I have even got to the stage where I am going out for raw desserts for dinner from the fabulous vegetarian restaurant the Cardamon Pod in Broadbeach (who make my absolute favourite sweet breakfast that I have ever had – a raw peanut butter and jelly smoothie bowl with a raw peanut butter cup that has a raspberry chia jam and fresh fruits on top). I have even made a gorgeous new vegan friend who I can share this obsession with.
Caramel slice was one of my absolute favourite treats growing up. It is still one of those indulgent homemade treats that I rarely pass up.
Having entered the world of study, making my own raw treats serves the following purposes;
1) saving money
2) giving me a break from study
3) treating myself in a healthy way for aforementioned study whilst simultaneously serving the previous two purposes
The recipe that I used was inspired from a few different recipes that I gathered (I am definitely in research mode right now) and I must say that it worked out incredibly. The caramel in particular is amazing. I actually licked the bowl. It’s raw, vegan, gluten free, refined sugar free and incredible.
Whilst it’s still definitely an indulgence to be enjoyed in moderation, it’s so much better for you than traditional recipes. But, trust me, just as addictive.
- 1 cup of dried dates
- 3/4 cup of almond meal
- 1 tablespoon of coconut oil (melted)
- Caramel Layer
- 1 cup dates soaked in warm water for 30 minutes and drained
- 3 tbsp peanut butter (any kind of nut butter would also work)
- 1/4 cup thick cream from a tin of full fat Coconut Cream*
- 1 tsp vanilla
- pinch of salt
- Raw Chocolate Topping Layer
- ¼ cup coconut oil (melted)
- 2 tbls pure maple syrup
- ¼ cup raw cacao powder
- To make the base, pulse dates, almond meal & coconut oil in a food processor until it resembles fine crumbs and sticks together when pressed.
- Pour mixture into a slice tin lined (20cm x 20cm) with baking paper or little containers and press it down to form the base.
- Place it in the freezer to set for 30 minutes.
- For the caramel layer, add all caramel ingredients to to food processor and blend until smooth.
- Spread caramel over the base layer and place in the fridge to set (about 30 minutes).
- To make the raw 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 – ensure the caramel is set before you do this step.
- Put it back into the freezer for an hour and then remove it from the tin or containers, slice it up and store it in an airtight container in the fridge or in the freezer.
- * Place your coconut cream in the fridge overnight. Refrigerating the coconut cream allows the milk to separate – the thick cream rises to the top, and the water stays on the bottom. Scoop out the solid cream from the top, and save the rest to use in another recipe.
Now back to the study part of study treat…