Happy New Year,
I hope you all had a great Christmas and New Years where-ever you were in the world. I had friends climbing Mt. Kilimanjaro, a friend doing the Inca Trail in Machu Pichu and friends in AUSland. While Zach and I spent our Christmas enjoying it with family in New Zealand doing the great expedition as you do when you have 2 lots of families to visit and no overly GREAT excuse like children to make everyone come to you hahaha...
I've always loved cooking or baking for events like Christmas day, and although I am now 23 turning 24 years old, I am ALWAYS the first one up. It's almost like I never aged a day over 6, all the funny memes of overly excited animals, or children - I get tagged in all of them by my family "Te Ana - This is you on Christmas day" x 56 (approximately)
As usual for big events I love to volunteer myself or I just get volun-told that I'm doing deserts, so I've put this one up as I really really enjoy it without the $6 price tag for a tiny little slice when I could make a whole tray. It's really easy to make, takes a fair bit of time, but you'll be chilling for the most part waiting for it to freeze.
Prep t: 10 mins | Freeze t: 1 hr 10 mins | Serves: 16 Medium sized slices
2/3 C Raw Almonds
1/3 C Walnuts
2/3 C Pitted Dates (No pits/ seeds)
1 Tbsp. Melted Honey – This keeps the base from falling apart
1C Raw Cashews – These need to have soaked in water for an hour
1/3 Melted/ Softened Coconut oil
1 tsp Rock Salt
¼ C Maple Syrup – I use the Pure Canadian Maple Syrup… I just think that this one tastes the BEST 😊
¼ C Water – Temp doesn’t matter
1 tsp Vanilla Extract
1 C Peanut Butter – Your preferred texture, made naturally/ organically otherwise it isn’t really RAW… Is it?? Haha
150g Dark Ghana/ Cacao Chocolate, the higher the percentage the stronger it is 😊
¼ C Crushed Cashews
¼ C Maple Syrup
1 Tbsp. Coconut Oil
For the base and salted caramel layers, blend in a food processor (with the exception of the honey) or something that’s strong enough to blend the nuts, but blend each layer separately. Line a tray with baking paper, honestly, it doesn’t matter what sort of tray you use. I used a low- cut, slice tray as it was bigger than a loaf tray and doesn’t have rounded edges.
Any-who, once the base layer is blended, load into the lined tray, ensuring that you compress it down and even it out, then drizzle the honey on top then place in freezer for 10-15 minutes. Do the same with the salted caramel layer, check that the salted caramel layer is a bit firm before adding the peanut butter layer, otherwise you’ll have a tough time keeping it in place while you pour in the PB… I was impatient, then it looked like plastic surgery gone wrong haha. So just wait a bit.
While this is freezing, on low heat, melt the chocolate, coconut oil and maple syrup. Stirring occasionally to keep from seprating, then once completely melted and have found a smooth and even consistency, add in the nuts and mix for a minute or so. Let cool to room temperature, then pour over top of the previous layer once it is ready, then freeze until set.
Then BLAM!!! I hope you enjoy it as much as I did, be careful not to leave it in your car for too long like I did, as it melts very quickly melts into one big blob 😊