Raw caramel slice with bee pollen crispies

Raw caramel slice with bee pollen crispies

By
From
The Yoga Kitchen
Makes
10 bars
Photographer
Lisa Cohen

This recipe uses lecithin to help the caramel thicken. In cooking terms, lecithin is a lipid that is partially dissolvable in water and therefore used as an emulsifier to help blend and bind ingredients that don’t normally mix. It is available as either soy or sunflower. Stay away from the soy variety, which is often subjected to genetic modification and chemical processes, and choose the sunflower lecithin as it is frequently organic and natural with no genetic engineering and is normally extracted by cold-pressing.

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
120g raw hazelnuts or nut of your choice
25g desiccated coconut
6 dates, stoned
60ml melted coconut oil

For the caramel

Quantity Ingredient
16 dates, stoned
50g Activated nuts, almond butter
2 tablespoons pure maple syrup
2 tablespoons tahini paste
2 teaspoons vanilla bean paste
1 teaspoon ground cardamom
pinch sea salt flakes
2 tablespoons sunflower lecithin

For the topping

Quantity Ingredient
20g raw cacao powder
50ml melted coconut oil
120g rice malt syrup
3 tablespoons bee pollen granules

Method

  1. To make the base, place the hazelnuts, coconut, dates and oil in a food processor and process for 1–2 minutes or until the mixture resembles fine breadcrumbs. Press the mixture into the base of a 20cm lightly greased square baking tin (pan) lined with baking paper (parchment paper) and refrigerate for 2–3 hours until firm.
  2. To make the caramel, place the dates, almond butter, maple syrup, tahini paste, vanilla, cardamom and salt in a food processor and process for 1–2 minutes or until smooth. Add the sunflower lecithin and blend again until incorporated. This should help to thicken the caramel. Spread over the prepared base and return to the refrigerator.
  3. To make the topping, place the cacao, coconut oil and rice malt syrup in a heatproof bowl set over a saucepan of simmering water and stir for 2–3 minutes or until melted and smooth. Sprinkle the bee pollen granules over the caramel and gently pat down with a spatula. Pour the cacao mixture over the date caramel and leave to cool, then refrigerate for 2 hours or until set. Cut into bars to serve. Store any leftovers in an airtight container in the refrigerator.
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