This recipe is from Livekindly.com. It’s keto, vegan, raw, gluten-free! What?!? Yup! I made mine in a springform pan for easy release, then cut them up and froze 3/4 of them. They are so tasty!
For the base:
1 c raw organic cashews, soaked for an hour and drained
6 organic medjool dates (pitted)
1 c organic shredded coconut
Sprinkle of Himalayan pink rock salt
For the caramel:
1/2 c organictahini
1/2 c agave syrup
1/4 c organiccoconut oil or coconut butter (liquefied)
1 tsp vanilla extract l
For the chocolate topping:
1/2 c cacao butter or coconut oil
3 tbsp organic raw cacao
1/2 tsp organic cinnamon
2 tbsp organic dark agave syrup
1/2 tsp vanilla extract
Base: blend or process all base ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.
Caramel: blend all caramel ingredients together except coconut oil. Once well blended into a thick, smooth consistency, blend in the coconut oil until combined (should only take 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.
Chocolate topping: in a saucepan, gently melt the cacao butter OR coconut oil. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter/ coconut oil should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the powders. Stir until combined. Add the agave and vanilla and stir well. Immediately pour the chocolate over the caramel. Return dish to the fridge.
Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge. Enjoy!
So sugar – raw cocoa tahini truffles! I found this in Bon Appetite and then made a bunch of changes – they are so good you won’t believe there is not sugar! They are NOT low calorie, so keep it to just one.
⅔ cup roasts pistachios
6 Medjool dates, pits removed
⅓ c tahini
¾ tsp. kosher salt
¼ c unsweetened cocoa
1/4 c toasted, shredded unsweetened coconut
Combine nuts, dates, tahini, salt and cocoa in a small food processor. Process until everything is incorporated. Use a small cookie scoop to form into a ball. Place coconut on a small plate and roll the balls into the coconut. Repeat and chill in the fridge.
This is a quick summer dessert. You can use any kind of berries you have or even thawed frozen ones.
3 c berries
1/4 tsp cinnamon
1/4 c sugar
2 tbsp lemon juice
1 1/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
5 tbsp cold butter, cut into small pieces
1/2 c milk
1 egg, lightly beaten.
Preheat oven to 375.
Toss berries with sugar, cinnamon and lemon in a bowl. Place in a 10 inch baking dish.
Combine flour, salt and baking powder in a food processor. Add butter and pulse until it resembles course crumbs. Add milk and egg and pulse until combined. Drop by the tbsp onto the berries. Bake 20 minutes.