Let me first say, I am obsessed with Emily von Euw – I love her blog and creativity; her lifestyle is absolutely inspiring. She makes me want to go back to a mostly raw food diet – if you haven’t checked her out, please do @ This Rawsome Vegan Life. We’ve made more than a handful of her raw recipes and this latest attempt might be a new favorite. If you’ve got raw nuts, coconut oil, cacao, and dates, then you’re set to make this treat!
Raw Chocolate Cream Caramel Bars { This Rawsome Vegan Life }
Each layer is good enough to eat on its own, but when assembled all together, it’s absolutely heavenly. These buttery, rich, creamy bars melt in your mouth and satisfy the sweet tooth without feeling guilty. Despite their richness, our almost two-year-old daughter kept asking for more! There are so many things I love about this recipe – whenever I make a raw cheesecake or tart, I make a similar crust, but the tip she gives for making it is priceless. The genius way is to grind the nuts into a flour first (or close to it) and then add the dates (I chopped them first, but I don’t think that’s necessary) – this makes the process fast and doesn’t work your food processor or blender too hard. I used raw almonds, but I have also made a raw crust with pecans and walnuts.
The caramel layer is to die for and I imagine that eating it with fresh fruit would be a great snack. The recipe calls for cashew butter, so I made my own – which is insanely easy if you have a high-speed blender. You literally just keep blending until the nuts break down and turn into a creamy butter…this takes about 3-5 minutes. Next time I make this caramel layer, I want to add in a bit of raw lucuma for added maple/caramel flavor.
Now for the chocolate cream layer – by far the best I’ve made. We doubled the recipe for this layer because we all LOVE chocolate, and I went heavier on the raw cacao – used six tablespoons, to make it extra dark. The outcome is super creamy and not overly sweet – I plan on incorporating this chocolate cream into Willow’s birthday treat in April. We had a bit leftover, so we ate it with fresh organic strawberries!
For the full recipe and drool worthy pictures, please click HERE
Be Sol-Ful Living 