I HATE COOKING!
I really hate cooking but I love it when I find easy to make and oh so yummy recipes. All of these recipes are adaptations of ones that I have found on the net, out of cook books, passed on from friends and family and occasionally ones that I have somehow managed to come up with myself .
You won’t find amazing styled photos on this Blog as I make my way through, step by step. I am a messy cook, a really messy cook and my kitchen looks like a disaster when I’m cooking so all you will find here is the recipe, the instructions on how to cook it and if I’m feeling really adventurous maybe an Instagram photo taken on my iPhone. Enjoy!
Leave a comment to let me know what you think 🙂
1 cup of dates
1/2 cup of almonds
1/2 cup desiccated coconut
2 tablespoon of coconut oil
1 cup of dates
1/2 cup of coconut oil
1 1/2 tablespoons of unhulled tahini
1/2 cup of pure organic maple syrup
1 cup of raw cashews (cover in hot water and soak for an hour then rinse before using)
1/3 cup water
TOP CHOCOLATE LAYER
1/4 cup of coconut oil
1/4 cup of pure organic maple syrup
1/4 cup raw cacao powder
In a food processor pulse the dates, almonds and coconut oil until it looks like fine crumbs and sticks together. Add the desiccated coconut at the last moment. Pour mixture into a slice tray lined with grease proof paper. Press down firmly to form the base and pop in the freezer.
Put dates, coconut oil, tahini, maple syrup, cashews and water into food processor and blend for ages until it creates a smooth paste. Pour caramel mixture on top of the base and pop back in the freezer to set. A few hours is usually sufficient.
TOP CHOCOLATE COAT
Put the coconut oil, maple syrup and cacao powder into a small saucepan. Heat on low while stirring until everything is combined and it looks like chocolate sauce. Spread over the top of the caramel filling and pop back into the freezer.
When chocolate top is hard remove from the freezer and cut it up in small slices. Store in an airtight container in the fridge.