Today I have another very special and lovely soul to introduce you to- Jacqueline from Eden Light Retreat!
Once again I found this beauty in the visual world of INSTAGRAM 🙂
Edenlightretreat is definitely an account you want to follow if you are interested in healthy, delicious and cruelty free recipes! This feed will make you DROOL and INSPIRE you to get creative and active in the kitchen 🙂
I hope you enjoy this recipe, and if you have any questions, please feel free to comment below or email me on [email protected]
Over to Jacqueline:
Raw Vegan Salted Caramel & Strawberry Slice
1 cup activated & dehydrated almonds (or you can just use raw almonds!)
1 cup Hemp seeds (Chia, Flax or Walnuts are good alternatives)
1 cup activated and dehydrated pecans
10 pitted medjool dates
2 Tblsp Coconut oil
Process all ingredients till they hold firm when pushed against the side of the bowl. I line a spring form pan with baking parchment and press the base in with a silicone spatula and set aside.
3 cups soaked cashews
3 heaped teaspoons of Tahini (I prefer hulled)
1/4 cup maple syrup
4 plump juicy dates
1 cup melted coconut oil
Process in a high speed blender to a cream. Pour over the base and push in fresh organic strawberries- or any fruit of your choice.
Whilst it’s freezing, make chocolate:
1 cup cacao butter
1 1/2 cups cacao powder
1/2 cup coconut nectar
1 pinch salt
1 tsp vanilla
Melt the cacao butter in a bowl over hot water, low temperature to keep it raw. Stir in cacao powder, vanilla, salt and coconut nectar. Mix until smooth and completely combined.
Pour this over the caramel and base and have handy whatever you want to “dress” it with (pictured pecans and strawberries).
Since the base is frozen, or at least very cold, the chocolate sets fast!
Return to freezer to set completely.
Then simply slice and ENJOY!!