Raw Vegan Salted Caramel Slices

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These Raw Vegan Salted Caramel Slices are heaven! Three layers made up of wholesome, refined sugar-free ingredients but absolutely no sacrifice on taste. The first layer is a soft oaty biscuit, the second is a rich date and tahini caramel and the third layer is dark homemade chocolate. These taste just like the caramel slices I used to buy at school only (in my opinion) better!

Ingredients

Biscuit Layer

100g Ground Almonds

100g Rolled Oats

2 tbsp Coconut Oil

1 tbsp Maple Syrup

Caramel Layer

200g Medjool Dates

1 tbsp Tahini

1 tbsp Coconut Oil

3 tbsp hot water

pinch of Salt

Chocolate Layer

100g Coconut Oil

60g Cocao Powder

4 tbsp Maple Syrup

1 tsp Vanilla Extract / powder

pinch of salt

– Using a food processor blend all of the biscuit ingredients together. Transfer to a lined 8inch square tin, pressing down the mixture evening so that it is compact. Place in the fridge to set while you make the caramel.

– Pit the dates and then whizz them up in the food processor until finely chopped. Add the rest of the ingredients and continue to process until a smooth caramel is formed. It should be thick but spreadable. Evenly spread the caramel over the biscuit layer and place back in the fridge while you make the chocolate.

– Melt the coconut oil in the microwave and then add the rest of the chocolate ingredients, mixing thoroughly. Pour over the caramel layer, tap the tin a few times off the bench to evenly spread and burst any air pockets. Refrigerate for at least 30 minutes or until the top layer has compete set and you are able to slice.

Enjoy!! X

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Blueberry Cheesecake {Raw, Vegan}

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I’ve been making the most of the bank holiday weekend and spending some time doing what I love to do most, cook! Or in this case blend lots of raw ingredients together. I had some blueberries I needed to use up so I decided to create a raw vegan cheesecake that also happens to be incredibly nutritious.  The great thing about this recipe is that you can change the fruit to suit your taste. I think that raspberries and strawberries would work really well or why not mix different fruits together to make a summerfruit cheesecake!

Crust

1 1/2 cups of raw cashews

8 Medjool Dates, pitted

1/2 tbsp chocshot 

pinch of Salt

Filling

2 cups soaked raw cashews

pinch of salt

Juice of 1 lemon

1 1/2 cups blueberries

8 medjool dates, pitted

1 cup of water

20cm Spring form cake tin

– blend the crust ingredients in a food processor until the mixture sticks together between your fingers. Press down the mixture tightly to the base of the tin then put in the fridge while you make the filling.

– put all of the filling ingredients apart from the water in the food processor. Slowly add the water until the mixture is smooth.

– put the filling on top of the crust and then freeze. Take out of freezer 10 minutes before you wish to serve. It’s best to slice the cheesecake when it is still half frozen to keep the slices neat.

Enjoy! Katy X