When I was a kid I would have loved to have Caramel treats in my lunch. I was raised with a food conscious mother who allowed only certain sugary treats in our lunch and Jo Louis and Caramel treats were both off limits.
I have a weakness for caramel, so when I realized I could easily make a raw version I was in caramel heaven!
This recipe is quick and easy and I didn’t soak the nuts for this recipe because I didn’t want the dessert to be too moist.
This didn’t last long in my house, but you could freeze it so you don’t eat the entire batch yourself.
1 cup raw pecans
1 cup raw walnuts
2 tbsp raw cacao powder
a few drops of vanilla extract that I had left
1 tsp ceylon cinnamon (my favourite kind!)
8-1o medjool dates (depending on size and on how sweet you want it)
1/4 cup coconut nectar (approximately)
**Pulse the nuts in a food processor until broken pieces, then add all ingredients and process until smooth and sticky. Press into a square pan or pie dish. Make the caramel topping and spread evenly on top. Refrigerate when not eating it!
Caramel Topping: (blend all in a blender until smooth and creamy)
6-8 medjool dates
1 tsp ceylon cinnamon
water as needed to thin it out
*Makes approximately 1/2 cup. Refrigerate unused portions.
Tell me what you think of this recipe! Leave a comment below….it’s good karma.