Cacao Salted Caramel Cups

I was on a mission to create a sugar free caramel that was creamy yet very sweet. So I decided to give it a go. You can follow the ingredients exactly if you wish, but instead, I bid that you try making this caramel whilst very loosely following the below ingredients, feel free to add more, or less, of the quantities as your heart desires. Simply because I find the texture and sweetness of sugar free caramel to be particular to the person.

 

To make the caramel

Ingredients:

1c Dates

1/2c Coconut Cream

1/4c Water

1tsp Vanilla Essence

1tsp Salt

2Tbsp Peanut or Almond Butter

Coconut or Almond Milk.

Method:

Place all ingredients into a saucepan except the salt, bring to the boil, then simmer until the dates are softened and the liquid is reduced. Do not boil dry.

Remove from the heat and place the date mixture into a blender straight away (presuming your blender is heat-proof).

Add in additional coconut milk or almond milk 1Tbsp at a time, along with 2 heaped Tbsp of either peanut or almond butter. Blend until combined.

This stage is up to you, make as runny or thick as you desire. The thicker the better in my opinion.

If you like more of a sticky caramel, add in roughly 1tbsp coconut oil and when chilled it will be more sticky.

Add salt to taste.

Chill.

To make the chocolate

Ingredients: 

Use either a mix of cocoa butter & coconut oil, or just coconut oil.

1c of the above.

1/3c Cacao Powder

2Tbsp Honey

A Few Pinches of Salt.

Method:

Melt the oil in a saucepan.

Place in blender with rest of the ingredients and blend until combined (or whisk).

Pour into little cupcake cups, filling each cup half way and placing caramel in the middle as you go. Fill each to the top. Sprinkle with salt.

These cups are refined sugar free, vegan, gluten free, paleo & of course they are delicious. 

Peanut Butter Espresso Cacao Cheese-less Cheesecake

So, so, so tasty.

I have been experimenting with fillings for a while, as I wish to find something that taste as delectable as cashews do in raw cheesecakes, but without the cost and high fat content.

I think I found it…

I still want to conduct further experiments before I finalise the recipe. However, I assure you that this is one delicious coffee infused chocolatey caramel filled gooyness of a recipe.

This cheeseless cheesecake is raw, gluten free, refined sugar free & vegan.

 

 

Cardamom, Coconut Cream & Plum Tart

I can’t even begin to explain how well this recipe went, a complete experiment and it turned out beautiful!

A raw tart made with a coconut cream filling, layered with plums and infused with cardamom. So simplistic, yet a perfect desert to follow a light meal.

It is very rich due to the high fat content in the coconut cream, so a small serving is suffice. As you cut through the tart, it has solidity, however it manages to retain the bouncy nature of whipped coconut cream.

As soon as my memory works, I will attempt to recreate it and will post the recipe!

This tart is refined sugar free, raw, vegan, nut free & gluten free. So essentially it’s celery. 

Honey Pie

A beautiful Honey Pie from Nigella’s Simply Nigella cookbook.

It certainly is a comforting recipe. With a thin crust that barely hits the palate, followed by a jolt of intense sweetness, and to finish, a rather explosive hit of salt.

Personally, I adored the recipe.

With myself being such a fan of salted caramel, this recipe is certainly the closest bet to finding a refined sugar free recipe that has such a harsh sweetness.

The original recipe isn’t completely refined sugar free, however after a few alterations I made it refined sugar free and dairy free. If you have the cookbook, simply substitute the cream for coconut cream and sugar for coconut sugar.