Tuesday, March 10, 2015

Date Caramel, Cashew Butter and Cocoa Fudge Bars (No-Bake)







You might not believe because I tell that all the time, but these might be the best healthy bars I've made in a long long time. I'm not a raw food expert and I don't know lots of things about it but I do know that it's very easy to experiment with this kind of foods. If it's not sweet enough, add more honey, if too dry - add coconut oil, if too runny - add some ground oats, nuts, seeds etc. Which means, no bake - no fail. And since I've bought a new food processor (which is not very fancy or something but it makes nut butter pretty well) I feel inspired to experiment more with foods which require no baking. And I must admit, I feel kind of inspired by other bloggers because I'm pretty sure you've noticed how crazy everyone is about vegan, raw, gluten-free foods. As I've said before, I don't have enough knowledge about it. But I've said too much already, all I should say is that these bars were AWESOME. Just perfect. They weren't too sweet, and their consistency was amazing. The chocolate and the cashew butter layers are chewy like a fudge and the caramel layer is a little bit softer. You could add less water to make it firmer but I love it just the way it is. I haven't tried storing them at room temperature because they had a perfect texture when kept in the fridge. And honestly, I didn't really have a chance to store them. You see, I ate them within two days. They were THAT good.

Date Caramel, Cashew Butter and Cocoa Fudge Bars (No-Bake)

Base:
30g (1/4 cup) unsweetened dark cocoa powder
20g (2 tbsp) ground flax seeds
85g (1/4 cup) honey
50g (1/4 cup) unrefined coconut oil

Middle layer:
125g (1/2 cup) cashews
30g (2 tbsp) unrefined coconut oil, melted
40g (2 tbsp) honey, melted
1/4 tsp salt

Top layer:
175g (1 cup) dates
2-4 tbsp boiling water
1/4 tsp salt 

1) Line the bottom and the sides of a standard loaf pan with parchment paper or prepare a silicone loaf pan.

2) In a small saucepan, combine together all the ingredients for the base and heat until the coconut oil and the honey is melted. Stir until smooth and spread evenly into the loaf pan. Refrigerate while you prepare other layers.

3) Make the cashew butter layer: Place cashews into your food processor and process until smooth and very creamy. It will take around 10 minutes. It takes more time and patience than peanut butter. But don't worry if the mixture doesn't look like getting smooth - it will look grainy like a curd but eventually it will turn into butter. Trust me. Just don't stop processing. Make sure you make a few short breaks to let your food processor rest.

4) When the cashew butter is ready, mix it with melted honey and coconut oil and salt. Stir until very well combined and spread onto the chocolate layer (first make sure that the first layer has set). Return to the fridge.

5) To make the caramel layer, add dates, salt and 2 tablespoons of water into your food processor. Process until smooth. You may need to add more water if the batter looks sticky and hard. I needed 3 tablespoons of water.

6) Spread the caramel layer onto the cashew butter layer and refrigerate for at least 1 hour before cutting into squares.

Store in the fridge.

Recipe by collecting memories







4 comments:

  1. Yum! This recipe looks so delicious! I will definitely have to try making it :)

    ReplyDelete
  2. Wow, these look incredible Gaby! Your blog is lovely, so happy to have found it!

    Sus @ roughmeasures.com

    ReplyDelete
    Replies
    1. Thank you so much! Glad you've found it too!!! :)

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