Raw Tim Tam Cups
Makes 12
Ingredients: Chocolate base and topping: 2/3 cup coconut oil, melted 1/2 cup cacao powder 1/2 cup agave or honey 1 teaspoon vanilla extract Biscuit: 1 cup hazelnut meal 1 tablespoon cacao powder 2 tablespoon agave or honey Pinch of salt 1 teaspoon vanilla extract. Gooey Caramel 2 cups medjool dates, remove pips 2 tablespoon cashew butter 1/4 cup coconut oil, melted 1 teaspoon salt Method: For the chocolate base and topping add all ingredients into a large mixing bowl and whisk together until a runny chocolate consistency. For the base in a silicon mould pour in half of the chocolate mixture, set aside the other half for the topping. Place in the freezer. For the biscuit layer add all ingredients into a high speed food processor. Blend until a sticky biscuit dough forms. Press the biscuit dough evenly on top of the chocolate base. Place in freezer. For the gooey caramel layer add all ingredients into a high speed food processor. Blend for a while. Once the mixture has formed into a soft gooey caramel, scoop and spread evenly on top of BISCUIT dough. Freeze for at least an hour before adding the remainder of the chocolate topping. Place in freezer overnight or until firm. This recipe is inspired by Live Love Eat Raw, for more recipe check out their page www.liveloveeatraw.com.au |
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