A sweet treat from Veet you really do not want to miss out on!
I have just finished facilitating the third day of the Raw Cuisine Module of the Vegan Chef Training. This also is a stand-alone module, so once people have finished the foundation course they are welcome to come and attend the raw cuisine course too and what a treat you will be in for! We have made sensational food over the last three days with another day to go.
One of the extension recipes is so good and it definitely has been a while between drinks (or should I say between raw treats), that’s for sure. I wasn’t able to teach this module last year so I haven’t made this treat for 19 months and I can’t believe I had forgotten how deadly (that means ‘awesome’ in the NT of Australia where I grew up) – it really is. It’s so good that I feel the world needs to have access to the recipe. Here it is:
1 cup Medjool dates
¼ cup maple syrup
4 tbsp peanut butter (can use almond butter if you like)
½ tsp salt
1½ tsp vanilla paste –or seeds of 1 vanilla pod
1 cup activated walnuts or almonds (you can use peanuts but I didn’t have any) cut roughly
1 cup cocoa butter melted
½ cup raw cacao powder
¼ cup maple syrup
- Make the caramel by placing everything in a food processor and blitz until smooth.
- Mix the chocolate layer ingredients together in a bowl.
- Line a 20x12cm tin or Pyrex with baking paper. Pour ½ of the chocolate mixture in the tin and then put in the freezer to set a little bit.
- Keep the other half of the chocolate mixture in a bowl set over a saucepan of heated water to keep it a liquid consistency.
- When the chocolate in the tin is set, add ½ of the caramel mixture, put the nuts on top and then cover the nuts with the rest of the caramel and pour on the remaining chocolate. Set in the freezer for an hour.
- Try not to eat the whole bar in one sitting, it is super rich!
First published on Veet’s blog: www.veets.com.au
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