Chocolate Caramel Almond Nougat Slices

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These bars are absolutely heaven! They so incredible delicious, decadent, rich and satisfying that nobody will believe that they are raw and vegan! They are super easy to make and they last in the fridge or freezer forever, I have used almond but I think pecans or hazelnuts will work as well.

Ingredients:

For the chocolate layer:

6 tablespoons of coconut oil

6 tablespoon of rice malt syrup

1/2 cup of roughly chopped almond

14 tablespoons of raw cacao powder or cocoa powder

a pinch of salt

For the almond layer:

2 cups of ground almond

3 tablespoon of almond butter

3 tablespoon of rice malt syrup

1 tablespoon of melted coconut oil

For the caramel layer:

15 medjool dates

2 heaped tablespoon of almond butter

Flaked almond to sprinkle on top

To make the chocolate layer: On a low heat melt gently the coconut oil until is completely liquid. Add the raw cacao powder, pinch of salt and the rice malt syrup and whisk everything together until is all nice and smooth. Add the chopped almonds and mix again.

Line a baking tin with parchment paper. Pour the chocolate mixture into the tin. Level it out with a spatula. Place it in the freezer to firm up while you are making the other 2 layers.

To make the almond layer: place in a bowl the ground almond and add the almond butter and the rice malt syrup. Mix everything together. You should have quite a sticky mixture. Remove the tin from the freezer. Spread the almond layer on top of the chocolate layer. Spread the mixture evenly with your fingers across the tin. Place it back in the freezer.

To make the caramel layer: Simply pit the dates and place them in a food processor with almond butter. Blitz for a good minute until you have a smooth, sticky mixture.

Spread the caramel on top of the other 2 layers and sprinkle the flaked almond on top. Place it back in the freezer for at least 1 hour. Remove it from the freezer at least 1/2 an hour before serving. Cut it into slices and enjoy!

You can store the slices in the fridge in air tight container up to 2 weeks.

 

 

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Carob and Caramel Baked Donuts

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This is flavour variation of my previous Double chocolate donuts recipe. I am having a love affair with carob at moment and i thought it will work extremely well in this recipe. If you are not familiar with Carob, it tastes vaguely similar to cacao but with a more caramel/coffee taste. It contains lots of antioxidants and it’s very rich in calcium. I love adding it to my porridge or smoothies and I was sure it would have been a star in baking too. Because carob has a naturally caramel flavour the best topping had to be a coconut sugar base, super silky caramel sauce. As suspected I was right! It’s literally a match made in heaven, the sauce makes the donuts even moister and ultra decadent and would you believe it it’s only made of a couple of ingredients and it’s dairy free?? I seriuosly had to stop myself from eating straight from the pan with a spoon 🙂

 Dry ingredients:

 ½ cup of oats flour ( I just placed some oats into a blender until they reach a flour consistency)

½ cup of brown rice flour

½ cup of coconut sugar

4 heaped tablespoon of carob powder

2 tablespoon of ground almond

2 tablespoon of milled flax seeds

1 teaspoon of bicarbonate of soda

½ teaspoon of salt

 Wet Ingredients:

 ¾ cup of almond milk

3 tablespoon of apple puree

3 tablespoon of melted coconut oil – I have used Indigo Herbs Coconut oil

For the Caramel Sauce

7 tbs of coconut sugar

7 tbs of cold water

about 120 ml of coconut milk (from the can)

1 teaspoon of vanilla essence

a pinch of salt

 Start by preheating the oven at 180 degrees Celsius.

 With a bit of coconut oil grease your donuts tin.

 Mix all dry ingredients together until fully combined.

 In a separate bowl whisk together all the wet ingredients. Pour the wet mixture onto the dry ingredients and gently mix everything together. Do not over mix as this will result in a heavier consistency. Let the batter sit for 5 minutes. Don’t mix again after this point.

 Scoop the batter into the donut moulds. Don’t overfill it as they will raise a bit during baking. Don’t press the batter down, just gently level it with the back of a spoon or a spatula.

 Bake in the oven for 18-20 minutes. A toothpick inserted in the centre should come out clean.

 While the donuts are baking make the caramel sauce: into a saucepan add the coconut sugar and the water and bring it to a boil. Let it bubble for 2-3 minutes. Add the coconut milk. Whisk everything together. Let it simmer on medium-low heat for around 10 minutes until the sauce thicken up and become shiny and glossy. Remove it from the heat and let it cool (it will get thicker as it cools down),

 Once the donuts are baked let them sit in the mould for at least 15-20 minutes. Gently remove them from the tin and let them sit on a cooling rack  for another ½ hour.

To glaze the donuts: Dip the cooled donuts into the caramel sauce and sprinkle with coconut sugar if you like.

 Keep in an airtight container in the fridge for up to 5 days.

 

 

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Double Chocolate Baked Donuts

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Yes donuts can be healthy. So you can literally have your donut, eat it and feel good about yourself. No need to feel guilty when eating these incredibly fluffy, rich and chocolately double chocolate baked donuts. Apart from being completely vegan and refined sugar free they can also be made totally gluten free by using gluten free oats. Result!! They are ridiculously easy to make and they are will satisfy any  donuts/chocolate cravings.

 Dry ingredients:

 ½ cup of oats flour ( I just placed some oats into a blender until they reach a flour consistency)

½ cup of brown rice flour

½ cup of coconut sugar

4 heaped tablespoon of raw cacao powder

2 tablespoon of ground almond

2 tablespoon of milled flax seeds

1 teaspoon of bicarbonate of soda

½ teaspoon of salt

 Wet Ingredients:

 ¾ cup of almond milk

3 tablespoon of apple puree

3 tablespoon of melted coconut oil – I have used Indigo Herbs Coconut oil

For the chocolate frosting:

 1 very ripe avocado

7-8 pitted medjool dates

3 heaped tablespoons of almond butter (cashew butter will work as well)

2 tablespoon of raw cacao powder

 Sprinkles ideas:

 Chopped nuts

Shredded coconuts

Hemp seeds

 Start by preheating the oven at 180 degrees Celsius.

 With a bit of coconut oil grease your donuts tin.

 Mix all dry ingredients together until fully combined.

 In a separate bowl whisk together all the wet ingredients. Pour the wet mixture onto the dry ingredients and gently mix everything together. Do not over mix as this will result in a heavier consistency. Let the batter sit for 5 minutes. Don’t mix again after this point.

 Scoop the batter into the donut moulds. Don’t overfill it as they will raise a bit during baking. Don’t press the batter down, just gently level it with the back of a spoon or a spatula.

 Bake in the oven for 18-20 minutes. A toothpick inserted in the centre should come out clean.

 While the donuts are baking make the frosting: simply place into a food processor the pitted dates, the almond butter, raw cacao powder and the peeled and destoned avocado. Blitz for few minutes, scraping mixture from the sides from time to time. You want a really smooth consistency so don’t be afraid of let it process for quite some time.

 Once the donuts are baked let them sit in the mould for at least 15-20 minutes. Gently remove them from the tin and let them sit on a cooling rack  for another ½ hour.

To frost the donuts: spread the frosting with a spatula onto the cooled donuts and sprinkle with the topping of choice. I went for chopped pistachios.

 Keep in an airtight container in the fridge for up to 5 days.

 

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Double Chocolate Black Forest Tarts

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Double chocolate Black forest tarts

For the base:

1 cup of almonds (pecans, walnuts will work as well)

6-7 medjool dates

2 tablespoon of raw cacao powder

2 tablespoon of melted coconut oil

A splash of vanilla extract

For the cherry layer:

About 10-12 fresh cherries

For the chocolate cream layer:

Âľ of a cup of cashew soaked overnight or for at least 8 hours

1 cup of almond milk ( I wouldn’t use coconut milk as I am not a huge fan of the flavours combined with the raw cacao)

4 heaped tablespoon of raw cacao powder

5-6 tablespoon of liquid sweetener of your choice – I have used rice malt syrup

3 tablespoon of melted coconut oil

A splash of vanilla extract

 

For topping:

70gr of good quality dark chocolate

Few fresh cherries to decorate (optional)

 

Start my making the base: in a food processor blitz the almonds until they become a coarse flour. Add the raw cacao powder and blitz again for few seconds. Add the pitted dates, coconut oil and the vanilla extract and blitz for a minute or so until you get a sticky dough when pressed between your fingers.

Lightly grease with some coconut oil a muffins tin. With your hand press down some of the base mixture in each muffin hole. You want to have a base about 2 cm thick. Place the tin in the freezer to set.

To make the cherry layers simply chopped roughly the fresh cherries. Place about 1 teaspoon of the chopped cherries in each cup. Spread it over the base with the back of a spoon. Place it back in the freezer.

To make the cashew- chocolate cream: Drain and rinse the soaked cashew and place them in a blender with all the other ingredients. Blend for a good few minutes until everything is smooth and silky.  Pour the cream on top of the base enough to fill up the muffin hole. Place it back in the freezer to set for at least 3 hours. Remove the tarts from the freezer at least ½ an hour before serving.

For topping: melt the dark chocolate au bain Marie ( place them in a bowl and then place the bowl on top of a pan with boiling water). Drizzle the melted chocolate on top of the tarts and decorate with the fresh cherries.

Store the tarts in an airtight container in the freezer for up to 4-5 days.

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