Raw Cacao Nut And Caramel Bars
This is a sweet recipe for a sweet occasion! Made with raw cacao, the number one source of antioxidants, and with cashews and almonds. Each of these ingredients are a very rich source of the alkaline magnesium, which is important for the relaxation of the muscular and cardiovascular systems. Raw cacao and nuts have been praised since ancient times for their capability in increasing brain capacity, intellectual ability and longevity. Considered the “tree of life” in the eastern part of the world, coconut oil has too many beneficial properties to enumerate here, but lets say that it is an other important ally of the heart and nervous system by helping in balancing our cholesterol and providing direct energy to the brain. Lastly, maple syrup though it is a sugar ( always best to keep it minimal), is said to contain up to 24 different antioxidants.
2 cups of cashews
2 tbs of coconut oil
2 tbs of maple syrup
Pinch of Himalayan salt.
1.Blend cashew into flour in food processor.
2. Add in coconut oil, maple syrup & sea salt. Blend.
3. Pat down into a rectangle on wax paper, freeze.
1 cup of almonds
1/2 cup of maple syrup
1/2 tsp of vanilla
2 tbs melted of coconut oil
Sea salt to taste
Reserve for topping:
1/2 cup of chopped almonds
1. Blend nuts into a fine powder in a food processor.
2. Add in dates, maple syrup, melted coconut oil, vanilla & Himalayan salt and blend into a sticky caramel.
3. Spread caramel out over frozen cashew base. Press in 1/2 cup chopped almonds. Freeze for 1 hour.
Raw Chocolate Layer:
1 cup of melted coconut oil
1 cup of raw cacao powder
1/3 to 1/2 cup of maple syrup ( adjust to taste)
1. Melt coconut oil in double boiler.
2. Stir all 3 ingredients together, into a smooth melted chocolate sauce.
3. Cut cashew/caramel block into small bar pieces.
4. Dip each bar into the raw chocolate, then set on wax paper and freeze to firm. When the first layer of chocolate has hardened, double dip each piece again.
5. Store in the freezer until time to serve. Allow 5 minutes at least before savouring!
- Unknown author