One of my favorite holidays is almost here: Halloween! Last year we didn't celebrate it, because I was in pre-labor, but this year we have an amazing family costume planned! Gone are the days when Arman and I were sexy pirates or a scary bride and groom. This year will be much more family friendly - you will see :-)
Since Halloween is THE holiday for candies and chocolates, I always like to share some healthier ideas. Last year I made a list of my favorite healthy, super easy, super quick Halloween ideas. This year I will share two of my favorite raw chocolate creations. Number one are my go to raw caramel chocolate slices. I actually make these every year for my own birthday - yes, I am that kind of person, who loves to make her own cake. My sister used to make caramel chocolate slices for both my mother and I for our birthdays. They were the most delicious, teeth pulling, chewy slices ever, loaded with cups and cups of sugar, condensed milk, and bars of chocolate. When I started cleaning up how I was eating, I also wanted to make holiday and birthday food healthier. I love sweets, and I wanted to be able to enjoy them. So my idea of coming up with a raw, refined sugar free, dairy free version was born. I have tinkered with this recipe for many years, and every time I alter it slightly. The one I am sharing with you today is my favorite version. The caramel actually hardens and makes for a chewy center.
You need to make sure you have a good food processor for this, to make sure the base becomes like a crumbly dough, and the chocolate whips itself to perfection. Even though you may think you don't get a lot out of this recipe, trust me, you only need small bites, they are so filling!
Preparation time: 50 minutes
Hardening time: overnight
Makes 30 small bite sized pieces:
For the base:
1 cup raw almonds
2/3 cups desiccated coconut
4 Medjool dates
3 Tbsp melted virgin coconut oil
For the caramel center:
3 cups Medjool dates
2/3 cups melted virgin coconut oil
1 Tbsp vanilla extract
½ tsp cinnamon
pinch of sea salt
For the chocolate topping:
⅔ cups melted virgin coconut oil
½ cup maple syrup
⅓ cup raw cacao powder
pinch of sea salt
pinch of cinnamon
Use a 16cm (6½ in) x 20cm (8 in) pyrex or baking tin. Lining the form with cling wrap makes it easier to get the slices out later.
To make the base, place all ingredients in the food processor and pulse until a crumbly “dough” forms.
Press the dough into the lined form. Place in fridge to harden slightly while you make the caramel layer.
To make the caramel filling, place all ingredients in the food processor, and blend at high speed for the oil to fully incorporate into the caramel mixture. This will take a while until it becomes completely smooth. Pour the caramel filling on top of the base, and return to fridge to let the layer harden a bit.
Next, make the chocolate topping by blending all ingredients in the food processor until it’s smooth and creamy. Pour over the caramel filling, return to fridge overnight to let all layers harden completely.
With the help of the cling wrap, you can lift the whole slice out easily, then cut into small bite sized pieces. They are very filling! Slices will keep well in the fridge for up to 3 weeks or keep leftovers in freezer for later snacking.