Tuesday, February 18, 2014

In the kitchen

Yeah! This is my first In the Kitchen post in months! 

Recently I posted a photo online of a raw "caramel" fudge tart inspired by two fellow healthy foodies. One of the ladies liked the post so much she reposted it on her page and people asked for the recipe. 
 The recipe I used,  is my version of one that can be found on This Rawsome Vegan Life.com and I used the Cacao Magic superfood blend from ThePhilosophie.com

So here it is! 

Makes 6

1 cup cashews
1 cup pecans
1 cup dates

"Caramel" layer:
1 cup dates
2 tablespoons melted coconut oil
1 teaspoon cinnamon
Pinch of salt
Water as needed

Fudge topping:
1/4 cup of Philosophie Cacao Magic superfood blend
2 tablespoons melted coconut oil
1/2 dates
Water as needed

To make crust: pulse the nuts in food processor into crumbs. Add dates and process until all ingredients are blended together making a sticky crust. Line or spray ( I used coconut oil spray)  tart/cupcake tins and press crust into bottom of each tin, set aside. 

To make caramel: Pluse all ingredients together in food processor until smooth. Add water ( very little) as needed if blend is too thick. Spread into tin on top of crust and put in refrigerator. 

To make fudge topping: Pluse all ingredients in food processor until smooth. Spread over each tart and put back into refrigerator to set for at least 30 mins. 

Remove each from tin ( or not) top with dried coconut flakes and Enjoy! 

* this is my version of a recipe originally created by: thisrawsomeveganlife.com

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