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Hi.

I am a travelling Vegan Chef and Yoga Teacher. I live mostly between Bali and Norway. My Food Philosophy is expanding along with my inner growth. I am seeing an important connection between both the physical and emotional bodies to be healthy through nutrition. Emotional nourishment through food plays such an important role in ones wellbeing.

Crunchy Raw Caramel Chocolate slices

Crunchy Raw Caramel Chocolate slices

Let me introduce you to a delicious, creamy, crunchy, salty, gooey yummy dessert: our Raw Almond-Caramel Tahini Chocolate slices. Containing everything the prefect dessert needs in my eyes; chocolate, crunchiness and salty, creamy caramel. Your friends will go crazy if you serve them this!

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INGREDIENTS
Yield: 15 pieces

BASE
½ cup dates
1 ½ cups almonds (oven roasted until brown if you have time)

CARAMEL
½ cup tahini
½ cup maple syrup or agave
¼ cup coconut oil
1 teaspoon vanilla seeds
Large pinch Himalayan salt

CHOCOLATE TOPPING
5 tablespoons raw cacao
4 tablespoon liquid sweetener
½ cup coconut oil
A dash of Coconut Cream
A pinch of Himalaya salt
A pinch of vanilla seeds

Grind dates, half of the almonds and vanilla seeds in a food processor until sticky, roughly chop the rest of the almonds (to get the crunchy feel), mix together with the other ingredients and then press into a cake tin of your preference, covered with baking paper.

Blend caramel ingredients together by gently melting coconut oil and whisking together all ingredients, then pour the cream over biscuit base and set in the freezer for 15-20 minutes.

In the meantime, melt coconut oil for chocolate topping and then add all other ingredients and stir well.

Let cool for 5 minutes and then pour topping over slice and place back in freezer to set.

Take it out of the freezer and let it sit for some minutes before cutting it into slices.

PS. I often double the recipe as it becomes even thicker and creamier then.

 

 

 

 

 

 

 

 

Seeded Corn Crackers

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