Ahhh Dessert!! Even when I am so full I can always manage a bite or two! These were super yummy and plus this recipe gave us leftovers, which we love! The chocolate sauce could have been thicker to coat better, but I don’t think anyone would complain, it was deelish!
Raw Chocolate Candy Bars
Recipe By Ashley Skabar, About.com Guide to Dairy Free Cooking Makes about 8-12 bars
Base
4 1/2 cups raw cashews, finely ground
6 T. agave nectar or maple syrup
1 T. cold water
1/4 t. sea salt
Caramel
3/4 cup raw tahini
3/4 cup maple syrup or agave nectar
1/8 t. sea salt
Chocolate Topping
1 1/4 cup cocoa powder
1 1/4 cup maple syrup
1/3 cup coconut oil or cold-pressed oil
1/4 cup cold water
1/8 t. salt
1. Line an 8″ x 8″ pan with parchment paper. In a bowl, combine the finely ground cashews, agave or maple syrup, cold water and salt, stirring until the mixture is very thick and just holds together. Press the mixture into the prepared pan and place the pan in the freezer for at least 1 hour.
2. Make the “caramel.” In a small bowl, combine the tahini, syrup and salt, mixing until smooth. Spread the “caramel” over the cashew mixture and return the pan to the freezer for 1 hour more.
3. Make the chocolate topping. In a small bowl, mix together the cocoa powder, syrup, oil, water and salt until smooth.
4. Line a plate or casserole dish with parchment paper. Remove the pan from the freezer, and, using a sharp knife, cut the mixture into bars. Dip each of the bars into the chocolate mixture, then place on the prepared plate or casserole dish. Pour any excess chocolate sauce over the bars, then return the plate or dish to the freezer for 1-2 hours more or until set. Serve from the freezer, and enjoy!
My note: I did not feel that the chocolate was thick enough, so next time I may leave out the water. I ended up basting the bars in order to keep coating them with the chocolate.
So that wraps up my Raw Food Dinner Party fun. It was such a blast! I cannot wait to do it again!!
Marisa's Healthy Kitchen 