Chocolate Cream Caramel Squares Remade (Raw, Vegan, Paleo)

IMG_2835 IMG_2836 IMG_2837Everybody needs something sweet. And sometimes an energy bar doesn’t cut it. Switching to a raw diet doesn’t mean we can’t have something decadent every once in a while. And these bars are definitely decadent. A chewy almond crust base, with a caramel center and chocolate cream top, oh my!

I found this recipe from This Rawsome Vegan Life. Only, I when I ate it, I scraped off the chocolate top. I decided to try and reformulate the topping to something I liked better, and this is the result.

Chocolate Cream Caramel Bar

Follow the recipe for the crust and the caramel center.

Ingredients for the chocolate cream:

  • 1 1/4 cup of cashews (soaked)
  • 1/4 cup of coconut oil (at room temperature)
  • 1/4 cup of agave
  • slightly less than 1/4 cup of refrigerated applesauce (unsweetened)
  • 1 tsp vanilla extract
  • 1/3 cup of raw cacao or unsweeted cocoa (start with 1/4 cup and add as needed)

Crust:

For the crust, combine the almonds and dates. I used almonds without skins, but it doesn't matter

For the crust, combine the almonds and dates. I used almonds without skins, but it doesn’t matter

Process on low speed until the dough looks like this

Process on low speed until the dough looks like this

Press the dough into a bread pan and place in the freezer

Press the dough into a bread pan and place in the freezer

Caramel Center:

To make the cashew butter, add 1 cup of cashews in your food processor

To make the cashew butter, add 1 cup of cashews in your food processor

Blend on high speed

Blend on high speed

You can see that some of the nuts are stuck. Stop and scrap down the sides. I recommend with a spoon

You can see that some of the nuts are stuck. Stop and scrap down the sides. I recommend with a spoon

As cashews turn into cashew butter, you will see moisture trapped in the processor

As cashews turn into cashew butter, you will see moisture trapped in the processor

Keep processing the cashews

Keep processing the cashews

Cashew butter is ready when it looks like this

Cashew butter is ready when it looks like this

Add the dates and coconut oil and process

Add the dates and coconut oil and process

The caramel center is ready when it looks like this. Press into the pan with the crust and return the crust to the freezer to set

The caramel center is ready when it looks like this. Press into the pan with the crust and return the crust to the freezer to set

Chocolate Cream Topping:

Combine the cocoa, cashews, coconut oil and applesauce

Combine the cocoa, cashews, coconut oil and applesauce

Process until relatively smooth. Mine was not completely smooth. Taste here. If it's too sweet, then add more cashews.

Process until relatively smooth. Mine was not completely smooth. Taste here. If it’s too sweet, then add more cashews. If you want more chocolate flavor, add more raw cacao or cocoa powder

Spread the chocolate topping on the caramel center and put in the freezer to set.

Spread the chocolate topping on the caramel center and put in the freezer to set. I used a silicon spatula. If you want less topping, then use 3/4 of the mixture and save the rest to snack on later. It tastes too good to just throw away!

 

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