This twist on an Australian classic is sure to be a crowd pleaser! It's gooey, sweet, and totally raw. While this sweet treat is a decadent indulgence, there is absolutely no refined sugar. This recipe uses a tiny bit of maple syrup, which is totally optional, and can be substituted with honey if you'd like to get the health benefits from one of nature's perfect sweeteners.
Most sweet recipes from Connect Foods can have either maple syrup or honey substituted for one another. Maple syrup boasts heaps of aminos and other health benefits. It contains numerous antioxidants and is generally very low on the Glycemic Index scale. In terms of minerals, it contains calcium, iron, magnesium, phosphorus sodium, potassium, and zinc. Vitamins such as thiamin, riboflavin, niacin, and B6 are also found in maple syrup.
Honey on the other hand, is not vegan, as it is a bee product obviously, but is vegetarian and has lots of health benefits of it's own to offer. Honey helps to reduce cough and throat irritation, and has been used by singers throughout history because of this incredible benefit. It is anti-fungal and anti-bacterial. It helps to heal ulcers and other gastrointestinal issues, and was actually used to heal wounds in the early world wars. Medical grade honey is still used today in hospitals and clinics because of this beneficial quality.
The caramel filling of these slices is made using coconut cream, dates, and Connect Foods Maca Powder. Maca powder has a malty, earthy flavour that is perfect for replicating the taste of caramel in a healthy and refined sugar-free way.
What you'll need...
- 1/2 cup rolled oats
- 1/2 cup raw cashews
- 1 cup dates (soaked)
- 2 Tbsp coconut oil
- 500g dates (soaked)
- 2 Tbsp maple syrup (optional)
- 1/2 - 3/4 cup coconut cream
- 1/4 cup Connect Foods Maca Root Powder
- 1/2 - 1 tsp salt
- 1/4 cup coconut oil
- 1/8 cup cacao butter
- 1/4 cup Connect Foods Cacao Powder
- 2 Tbsp Maple Syrup (or honey for non-vegan option)
Pulse cashews in blender or food processor to create smaller chunky pieces. Add in rolled oats and pulse a few more times. Lastly add dates and coconut oil to create a doughy base.
Line a cake pan with wax paper or saran wrap. Press base dough mixture into the bottom and place in freezer to allow to set.
While the base is setting in freezer, place all ingredients for filling into a blender and mix until whipped and smooth. Leave out the maple syrup at first, and taste test your filling to see how sweet it is. If you have reached desired sweetness before adding the maple syrup, go ahead and leave it out. For those with a bigger sweet-tooth, add maple syrup until you reach the perfect flavour for you.
Take the cake pan out of the freezer and pour in caramel filling mixture. Use a rubber spatula to smooth the surface. Place back in the freezer while you make the chocolate topping.
Melt cacao butter and coconut oil in a metal bowl. Beat with a wire whisk, and add sweetener of your choice along with Connect Foods Cacao Powder. Remove cake pan from freezer and drizzle chocolate topping evenly over the entire dish. Create a thin layer to begin with, as it will harden fairly quickly whilst cooling. Tilt the pan in all directions to allow the chocolate to create it's own thin even layer.
Place your dish in the freezer and allow to set for about an hour. Once it is set, take the pan out of freezer and carefully remove from pan using the edges of wax paper or saran wrap, placing on a large cutting board / surface. Slice into squares and serve with a sprinkle of Connect Foods Cacao Nibs for something a little extra.
Keep stored in the fridge or freezer, depending on how gooey, messy and fun you'd like your squares to be!
*Connect Foods Organic Products can be found at your nearest Woolworths