Sooooooo much deliciousness here, yum!! My sister Tracey made these caramel treats for me on my last holiday in NZ. It was summertime, we spent our days swimming at the beach, going for long walks in the country side with our Japa meditation beads, collecting wild flowers and kawa kawa leaves (these holey heart shaped leaves renowned for their medicinal qualities). Eating the first new fruits from the apple and peach trees, collecting all the fallen walnuts on the ground and every other fruit and vegetable you can imagine. It felt like life slowed down for a bit, like things were more simple and we were more in tune with the natural rhythms of Mother Nature. Naturally I craved foods that were healthier, wholefoods, bustling with nutrition and goodness. So Tracey came up with this recipe, packed with nutty protein and good fats. She used walnuts in the base, so good for our brain health, you can use whatever nuts you prefer; pecans are yummy too, so feel free to experiment.
Base
1 3/4 cups raw or dry roasted cashews
1 1/2 cups pitted dry dates
1/4 cup carob powder
1/4 cup desiccated coconut
Pinch celtic salt
Caramel
1 1/2 cups pitted dry dates
1 cup raw or dry roasted cashews
1/4 cup coconut oil melted
Pinch celtic salt
Water (up to 1/4 cup)
Carob Topping
1/4cup coconut oil
1/4 cup carob powder sifted
Method:
Place all of base ingredients into food processor and blend into a moist biscuit base. Mixture should stick together when squished in your hand. If it’s too dry then you blend for longer, or can add water a little bit at a time for more moisture. Tip mixture onto a small tray 20cmx20cm lined with baking paper, pressing down firmly. Place in the fridge or freezer to set.
Place caramel ingredients except water into food processor. Start blending, and as ingredients breakdown into a fine crumb texture, begin adding a drizzle of water. Continue blending until you reach a smooth caramel paste. You might need more or less water depending on how dry your dates are. Pour mixture over biscuit base, pressing down firmly. Return to fridge or freezer.
Place carob topping ingredients into a small pot and gently heat until coconut oil melts. Stirring until ingredients are well combined, pour mixture over caramel layer. Return to fridge or freezer for slice to set. Once firm and set cut into small squares… I like to store in the freezer, the texture is soooooo good straight from the freezer, it’s kind of like a mars bar ice cream, but healthier and yummier!!
By Jane Olsen