Wednesday, May 29, 2013

Raw Caramel Bars

Chocolate covered pecan caramel filling on a maple walnut crust

Luxurious and rich treat, I've bought these from One Lucky Duck and had to attempt making them for myself. Definitely need a dehydrator and a few days planning but the assembly itself is pretty easy.

Walnut Dough
4 cups walnuts
1/4 cup maple syrup
1 1/2 tsp vanilla
1/2 tsp sea salt

Place the walnuts in a food processor and grind until they are in very small pieces. Add the remaining ingredients and process just enough to thoroughly combine into a dough. But be careful to not over process, as the nuts will become too oily.

Line 1/2 a sheet pan (or a cookie sheet with sides) with foil (and raise the foil on the open side to create a wall. Press the dough into the pan, creating an even layer. Place the pan in the bottom of a dehydrator (remove the bottom 2 or 3 trays to make room),  and dehydrate for 24 hours.

Caramel Filling
2 cups pecans
1 1/2 tbsp coconut butter/oil
1 1/2 tsp vanilla
1/2 tsp sea salt
1/2 cup + 1 tbsp agave
3/4 sup water

Place the pecans and the coconut butter/oil in a food processor and process until smooth. Then add the remaining ingredients and blend until very smooth.

Spread the caramel filling evenly over the dehydrated walnut dough and dehydrate for another 24 hours.

Refrigerate the bars until the surface is chilled. Prepare the chocolate oil.

Chocolate Oil
3/4 cup coconut butter/oil melted
1/2 cup + 1 tbsp raw cacao powder
2 tbsp maple syrup
pinch of sea salt

Blend all the ingredients in a blender or in a bowl with a whisk until thoroughly blended.

Pour the chocolate oil over the chilled bars and let it spread out evenly. Place back into the refrigerator to chill and harden. In about 5 minutes,  you can cut/score the mixture into bars before the chocolate hardens too much (it will crack if you wait too long). After cutting bars, you can place back into fridge to harden (about another 15 minutes).

Makes about 23 bars. Keep stored in fridge. Enjoy!

Recipe from Living Raw Food, by Sarma Melngailis, page 293, modified slightly.

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