Friday, 15 November 2013

Chocolate Caramel Cream Bars

I am so excited to start my Christmas baking this weekend that I started as soon as I got home from work! 

Chocolate Caramel Cream Bars. 

Just close your eyes and say the name. 




Oh lawd! There is so much awesome about this recipe. For starters, it's vegan. It's super high in protein. It tastes AMAZING. And it's no bake. Seriously. 

There are three layers; crust, caramel cream and chocolate. All you need is a food processor. For the crust start by putting one cup of nuts in and turn to "powder". I used pecans. Then add in one cup of pitted dates and voila. Crust. 

Line a square or rectangular dish with parchment or Saran (for easy lift out) and pour in the mixture. Spread evenly and then press down to compact. Now put it in the fridge and move onto the caramel cream.

For this, in the processor add 1/2 a cup of nut butter (I used organic unsweetened almond butter) and half a cup of organic coconut oil, melted. Then add one cup of pitted dates and blend into ridiculously good, drool worthy sticky caramel. Take the pan from the fridge, pour in mix, spread evenly and put back in the fridge.  Onto the chocolate! 

In a bowl mix 1/3 cup of coconut oil (melted) with 3 tablespoons of cacao and 1/4 cup of agave nectar. (You could also use honey.) Whisk well and when smooth pour on top of the mixture and bam! Done. You could put it back in the fridge to set unless you're impatient like me and then in the freezer they go! Within half an hour they'll be ready to lift out, cut into squares and INHALE. 

I'm quite proud of myself that I shared with not one but TWO friends and I'll even share with more. This recipe will definitely be in my "times by 3847383 for Christmas" list. Cheers!

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