raw caramel squareThis recipe looks deeelicious!  And in keeping with some healthier recipe alternatives for the holidays I thought I would share this one.  In the past I have made raw salted caramel squares and they were so good, the ones I made had more dates and tahini in them.  So if you are looking for a new tasty desert and healthier alternative to the refined sugar and flour treats of the season, give these a try. This recipe comes from a new business in Whistler BC called Foodease.  You can find out more about them at www.foodeasemeals.ca

Nut Layer
1 cup of nuts (almonds, pecans, walnuts or cashews) – I normally use almonds.
1 cup of medjool dates
Grind nuts in the food processor until coarse, then add dates and process until it becomes a sticky ball. Press firmly into a small baking dish approximately the size of two bread or loaf pans side by side.  Refrigerate to set and make caramel layer.

Caramel Layer
1/2 cup of cashew butter or 3/4 cups of cashews blended up in a vitamix to make your own butter
1/2 cup coconut oil
1 cup of medjool dates
Mix all ingredients in the food processor or a high powered blender until smooth.  This is important to get it smooth so it has a caramel like consistency.  Spread the caramel layer over the nut crust.

Chocolate ganache layer
1/3 cup coconut oil
2 heaping TBSP of raw cacao or if you don’t have it, use cocoa powder
1/4 cup of honey or maple syrup – to make it vegan, use maple syrup.

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