Raw Caramel Bites with Sea Salt (gluten-free, sugar-free)

Dessert, Raw | January 12, 2017 | By

It’s been a wonderful year 2015, full of achievements and unforgettable memories for the Vegi Tales project. I am very grateful to have met such inspiring people and being able to share my food creations with them is priceless. Thank you all from the heart!

vegitales_event ibiza_vegan canapes._final

As a celebration of an amazing last year and just before a special full moon Christmas, I decided to organize a “Vegan Canapés” event together with my dear friends and great vegan chefs, Kuteer & Aga.

SUNday December 20th and 21 degrees in Ibiza was the perfect day! <3

Our vegan canapés buffet united flavours and spices from around the world, with dishes inspired from Europe, Asia and Africa: 3 appetizers, 3 main courses and 3 desserts, each themed by a different country.

vegitales_vegan canapes event_final

It’s almost always the case that the special treat of the meal comes at the end. This time all desserts were prepared raw vegan and came out incredibly tasty.

Kuteer made his lovely Tiramisu, Aga prepared her Superfood dessert with Pinneaple & Chia and I decided to go for my Raw Vegan Caramel Bites with Sea Salt. <3

vegitales_raw vegan caramel bites- final

The Caramel Bites can be stored in the freezer for up to 3 months and you will always have an incredible dessert to surprise your guests with or to simply treat yourself. 

 For all the guests that attended the event and everyone else reading my post, I promised to post the recipe, so here it goes..

Raw Vegan Caramel Bites with Sea Salt (gluten-free, sugar-free)
Serves 14
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Crust Base
  1. 1 cup raw walnuts/ other nuts (soaked)
  2. 1/8 tsp sea salt
  3. 2 cups dates / raisins
  4. 1-2 tbsp coconut oil, melted
Caramel Layer
  1. 1 cup raw cashews, soaked in filtered water
  2. 400 ml coconut cream
  3. 2-3 tbsp agave syrup / coconut nectar / rice syrup
  4. 2 cups medjool dates
  5. 2 tbsp tahini
  6. 1/8 tsp fleur de sel
  7. 1/2 cup coconut oil, melted
Top Layer
  1. 1/4 cup coconut oil, melted
  2. 1/4 cup agave syrup
  3. 1/4 cup cacao powder
  4. 1 tbsp vanilla powder
  5. dash of fleur de sel
Crust Base
  1. Place all the ingredients in a high speed blender / food processor blade S and mix until you have a sticky paste consistency. Line a cake pan (8 x 8 cm) with parchment paper and press the mixture until it's pretty even.
Caramel Layer
  1. In a food processor / high speed blender add cashews and coconut milk. Mix very well. Add the rest of the ingredients and mix again. Pour the filling on the top of the base and put it in the fridge for 1-2 hours before adding the next layer.
Top Layer
  1. In a warm bowl add the melted coconut oil and slowly mix it with the rest of the ingredients. Be careful and quick when adding the top layer mix onto the caramel layer, as it hardens very fast.
  2. The edges of the paper should allow you to easily lift and get your mix out of the pan. I chose to cut my Caramel Bites in 25 little squares, but just do it how it pleases you. Enjoy!
Notes
  1. A little tip for cutting the dessert: place the cake upside down and start by cutting trough the bottom layer first, using a very sharp chef knife. Otherwise, when cutting through the chocolate layer first, it might break.
  2. Bare in mind that using fresh organic products is the best choice and it elevates your meals to another level.
VegiTales http://vegitalesibiza.com/

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