Raw Turtle Candy Bars: makes at least 10 bars
I made this recipe during the Holidays a few years ago. I had a girlfriend visiting from out of town and we decided to try something yummy and delicious. I have to warn you ahead of time, this recipe can make some mess in your kitchen… But so worth it!
Ingredients:
Base layer:
1/2 cup raw nut flour (pecan, almond, walnut, etc.)
1/2 cup raw honey or agave or maple syrup or combination
1/4 cup pine nuts
1 cup sliced or crushed almonds
Caramel layer:
1 cup dates and enough water to cover them
1/2 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons melted coconut oil
Raw chocolate coating:
2/3 cup of melted coconut oil
3/4 raw cacao powder
1/2 cup of agave
Directions:
Base layer:
If you don’t have nut flour, use a coffee grinder and make your own by placing the nuts in small quantities and grinding them until you have 1/2 cup.
Mix the nut flour, sweetener and pine nuts in the food processor until smooth.
Transfer to a bowl and mix the sliced or crushed almonds.
Shape into little logs on parchment papers.
Place into the freezer.
Caramel Layer:
Place all ingredient into the food processor and blend until smooth.
Assembly:
Pull the base layer out of the freezer and spread the caramel on top of the logs.
Put back in the freezer and let it harden for at least 30 minutes.
Raw chocolate coating:
Place all ingredient into the food processor and blend until smooth.
Assembly:
When the base layer and caramel are hard enough to handle without it falling apart, take one piece at the time and dip it in the chocolate sauce and place it back on the parchment paper.
Put back in the freezer until ready to eat.
Note:
If you have extra chocolate sauce, you could:
Do the dipping twice for more chocolate coating.
Use candy shape mold and make little chocolate candy.
Drip chocolate on a parchment paper and sprinkle dry coconut flakes to make macaroons.
Your imagination is the limit.
Oops !! It is all gone !!
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