What's better than our Choc Cherry Paleo Bar? 'Not much' I hear you cry. But I took this question very seriously last week and I finally have an answer for you.
There are not many things better than a bar made of juicy cherries and crunchy cacao nibs but what if I took that bar and slathered it with vegan caramel and raw chocolate? Would that make it better?
I think you guys should try the recipe below and then let me know what you think the answer is.
P.s It's super simple and will have your snack supply sorted for at least 3 days, maybe...
Choc Cherry Caramel Slice
Serves: Depends how big you cut them!
GF, DF, paleo, vegan, raw, RSF
Prep time + tidy up: 20mins
Freezer time 1-2 hours
2-3 tbsp water
3 tbsp coconut oil
1/2 cup dates
1 cup cashews
¼ cup tahini
¼ tsp salt
¼ cup coconut oil, melted
¼ cup coconut oil
2 tbsp raw cacao powder
2-3 tbsp honey or maple syrup
Pinch of salt
Place the date and cashews in a bowl of hot water and set aside to soak for at least 15minutes ( the longer you soak the cashews the smoother your caramel will be).
Line a baking tray or dish with greaseproof paper
Add the Naked Paleo Choc Cherry Bars and the coconut oil to a food processor. Process until broken down and then slowly add the water until the mixture comes together. You want it just sticky enough to hold together. If it becomes too wet you can add some desicated coconut to make it drier.
Press the mixture in to your lined tray and place in the freezer to chill slightly.
Drain the cashew and dates and add to the food processor along with the other ingredients for the caramel layer. Process until smooth. Taste and add more salt or sweetener if you want.
Add the caramel layer on top of the base and smooth with a spatula. Place back in the freezer.
In a saucepan on low heat, add all the ingredients for the chocolate layer. Whisk until melted and smooth then pour slowly over the caramel layer.
Place back in the freezer for 1-2 hours until firm.
Remove and cut into square and keep in the freezer. Can be eaten straight from the freezer or allow to defrost slightly.
Want to know what we like to keep in our pantry so we can make all these tasty recipes?
Click below and grab your FREE Pantry Staples eBook for some handy tips and our easy shopping list
You may also like
This is one of the simplest recipes I have ever made. It was inspired by grabbing a quick lunch at 100 Mile Table in ...
Choc Cherry No-Churn Ice-Cream with Bianca of The Girl in the Green Apron
We may be halfway through Autumn but does that mean it's too cold for ice cream? No. Never. It's always ice cream wea...
Sweet Potato Chocolate Waffles with Dasha of The Peckish Girl
Gold Coast-based food blogger Dasha of The Peckish Girl is our guest contributor this week. She's created a quick and...
Raspberry, Beetroot and Cacao Muffins with Amelia Kay of Amelia's Balanced Kitchen
Amelia Kay is the face behind the Instagram account Amelia's Balanced Kitchen. She's a qualified holistic nutritionis...