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/

Raw Vegan Energy Balls Three Ways

Dessert, Raw | April 17, 2016 | By

raw energy balls 2 - web

Energy Balls come in different colours and flavours, they look amazing and are some of the easiest and quickest sweet treats you can prepare at home. The raw vegan varieties I am going to share with you make the perfect snack for munchies in between meals, they are delicious and healthy and you can store them in the fridge for up to 3 weeks. All you need is a food processor or high speed blender, a few organic ingredients and 2 loving hands.

I cannot say which of these varieties is my favorite as all 3 are unique and special in their own way: 
Minty-Chocolate, Ginger-Lemon Pistachio and Red Beetroot Vanilla! 🙂

Enjoy!

raw energy balls 3 - web

Monica
Yields 50
Delicious healthy raw vegan treat
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Minty-Chocolate Energy Balls (about 15 pieces)
  1. 1 1/2 cup raw walnuts, soaked
  2. 1 cup medjool dates, deseeded
  3. 5 tbsp raw cacao powder
  4. 2 tbsp raw coconut oil, melted
  5. 1 tbsp agave syrup (optional)
  6. 2 drops essential mint oil
Ginger-Lemon Pistachio Energy Balls (about 20 pieces)
  1. 1 cup raw cashews, soaked
  2. 1 cup finely grounded oats
  3. 1/2 cup medjool dates, deseeded
  4. 2 tbsp agave syrup
  5. 2 tbsp fresh lemon juice
  6. 1/2 shot ginger juice (or more if you desire more piquancy)
  7. 150 grams of pistachio
Red Beetroot Vanilla Energy Balls (about 15 pieces)
  1. 1 cup macadamia nuts, soaked
  2. 1 cup medjool dates, deseeded
  3. 1 small beetroot
  4. 1/2 tsp vanilla powder
  5. 1 tbsp agave syrup (optional)
Instructions
  1. Minty-Chocolate Energy Balls
  2. Soak the walnuts for a minimum of 2 hours or better overnight before using them. Once soaked rinse and drain them.
  3. Using a food processor or high speed blender mix the walnuts for a few seconds, so the texture is still crunchy and not ground.
  4. Add the medjool dates one by one while mixing. When everything is mixed well together and you have a sticky paste add the rest of the ingredients, using your hands now to mix all in. Shape your energy balls and coat them in the remaining cacao powder by gently dipping them in the powder until the whole ball is nicely covered with a thin layer.
  5. Ginger-Lemon Pistachio Energy Balls
  6. Soak the cashew nuts for a minimum of 2 hours or better overnight before using them. Once soaked rinse and drain them.
  7. Using a food processor or high speed blender mix the cashews for a few seconds, so the texture is still crunchy and not ground.
  8. Add the medjool dates one by one while mixing.
  9. When everything is mixed well together and you have a sticky paste add the rest of the ingredients, using your hands now to mix all in. Shape your energy balls and coat them in the crushed pistachio.
  10. Red Beetroot Vanilla Energy Balls
  11. Soak the macadamia nuts, for a minimum of 2 hours or better overnight before using them. Once soaked rinse and drain them.
  12. Using a food processor or high speed blender mix the macadamia nuts for a few seconds, so the texture is still crunchy and not ground.
  13. Add the medjool dates one by one while mixing. When everything is mixed well together and you have a sticky paste, set the mixture aside. Make a beetroot puree by mixing the pealed beetroot in your high speed blender or food processor, adding 1 tbsp of agave syrup.
  14. Add the beetroot puree along with the rest of the ingredients to your sticky paste and mix again for few seconds, using your hands now to mix all in.
  15. Shape your energy balls and coat them in the unsweetened coconut flakes.
VegiTales http://vegitalesibiza.com/