Raw Caramel Chocolate Cream Bars with Raspberries

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This is a fusion of a Salted Caramel Cake and Chocolate Cream Cake – throw in some Raspberries to balance the taste and add a tart pop. Say hello to these raw caramel chocolate cream bars! So delicious, but with no refined sugar and vegan. A decadent dessert for when you are craving something sweet.

Further Food Nutritionist Commentary:

These rawsome delights are a delicious treat made with all vegan ingredients. Some of these include almond meal, coconut flour and oil, rice malt syrup and dates. First of all, coconut flour is high in fiber with a whopping 10g per serving or 1/4 cup, which is significantly higher than your white flours. High fiber foods are great at removing toxins along your digestive tract. Almond meal contains a good amount of heart healthy monounsaturated fats which can help lower cholesterol and blood pressure. Rice malt syrup and dates are two very popular sweeteners for those who want to cut down their refined sugar intake. Rice malt syrup is made from 100% organic brown rice and contains absolutely no fructose! Fructose is a popular ingredient in sugar and honey which are fast releasing sugars and therefore cause insulin spikes, cravings and fatigue. These are definitely a treat so enjoy in moderation.

By Ale Zozos

Raw Caramel Chocolate Cream Bars with Raspberries

  • Prep Time: 1/2 hour
  • Cook Time: 1-2 hours
  • Servings: 20

Ingredients

Base:
2/3 C almond meal
1/3 C coconut flour
2Tbs coconut oil
2Tbs rice malt syrup or organic maple syrup

Caramel Filling:
15 medjool dates
1/2 C organic cashew (or cashew butter)
1/4 C rice malt syrup
3Tbs coconut oil
2Tbs filtred water
1/2 tsp Himalayan salt

Chocolate cream Layer:
1 C medjool dates
3/4 C almond milk (unsweetened)
Juice from 1 lemon
1/4 C cacao powder
2 Tbs cashew butter (I use my homemade)
2 Tbs coconut oil
2 Tbs rice malt syrup
1tsp vanilla extract
Pinch of salt
Handful of fresh or frozen Raspberries

Chocolate topping:
3Tbs coconut oil melted
2Tbs rice malt syrup
1Tbd cacao powder
Or use organic vegan dark chocolate melted

Instructions

1. Line the springform tin with nonstick baking paper (use 17cm cheesecake pan for better result)
2. Make the base firs. Combine all ingredients in a bowl with a spoon or spatula. Press the mixture into a cake pan and freeze (or let it set in the fridge while you making caramel layer).
3. Process all caramel ingredients in highspeed blender until smooth and pour over the base. Let it set in freezer until firm to the touch or while you making chocolate layer.
4. Make the Chocolate Cream Layer by blending all the ingredients until smooth. Topped with the raspberries and freeze for 3-6 hours or until firm to the touch.
5. Chocolate for the top: place a bowl over a saucepan of hot water (do not keep the water boiling, turn the heat off), add coconut oil to the bowl and once melted, add the cacao powder and sweetener and stir in with whisk or fork until it starts to slightly thicken and spread over the cake. You can use also vegan dark chocolate melted or double the ingredients if needed.
6. Freeze the whole cake overnight. For the best results allow the cake to defrost for 20 minutes before serving. Keep it stored in the freezer and defrost any slices as you wish.
7. Enjoy

1. Line the springform tin with nonstick baking paper (use 17cm cheesecake pan for better result) 2. Make the base firs. Combine all ingredients in a bowl with a spoon or spatula. Press the mixture into a cake pan and freeze (or let it set in the fridge while you making caramel layer). 3. Process all caramel ingredients in highspeed blender until smooth and pour over the base. Let it set in freezer until firm to the touch or while you making chocolate layer. 4. Make the Chocolate Cream Layer by blending all the ingredients until smooth. Topped with the raspberries and freeze for 3-6 hours or until firm to the touch. 5. Chocolate for the top: place a bowl over a saucepan of hot water (do not keep the water boiling, turn the heat off), add coconut oil to the bowl and once melted, add the cacao powder and sweetener and stir in with whisk or fork until it starts to slightly thicken and spread over the cake. You can use also vegan dark chocolate melted or double the ingredients if needed. 6. Freeze the whole cake overnight. For the best results allow the cake to defrost for 20 minutes before serving. Keep it stored in the freezer and defrost any slices as you wish. 7. Enjoy

Nutrition Information

Per Serving:
Calories: 204; Total Fat: 12 g; Saturated Fat: 7 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 77 mg; Potassium: 210 mg; Carbohydrate: 24 g;  Fiber: 3 g; Sugar: 17 g; Protein: 3 g
Nutrition Bonus:
Vitamin C: 2%; Calcium: 4%;  Iron: 6%; Vit A: 1%
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