Monthly Archives:May 2015

Chocolate Raspberry Coconut Layer Bars

14 May 15
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Ooey gooey chocolate mixed with raspberry jam???  Where can I get some?!?  Well, try these raw vegan, gluten free chocolate raspberry coconut layer bars to satisfy your cravings!  They’re easy to make and delicious!  You have a caramel-like bottom layer, then a coconut cream layer, then raspberry jam, followed by chocolate on top, to create a wonderful mesh of flavors!  This recipe calls for melted coconut oil – do not microwave the oil to melt it.  That will kill the nutrients.  Coconut oil’s melting point is only 76 degrees, so put the oil in a small container over a container of steaming hot water.

choco raspberry coco bars

 

Bottom Layer Ingredients:

  • 10 hazelnuts, soaked for at least 8 hours and drained
  • 5 large medjool dates
  • 1 tsp raw honey (or maple syrup to make it vegan)
  • 1 tsp raw cacao powder

Coconut Layer Ingredients:

  • 1 cup raw coconut butter
  • 1 tsp coconut oil, melted (see above)
  • 1 tsp raw honey (or maple syrup to make it vegan)
  • 1 tsp almond extract

1 cup Raspberry Jam: Click for recipe – make at least 2 hours ahead of time.

Chocolate Layer Ingredients:

  • 1/4 cup raw cacao powder
  • 1 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 1 tsp coconut oil, melted (see above)
  1. Blend bottom layer ingredients in a food processor or blender.  Spread along the bottom of a glass pan.
  2. Blend coconut layer ingredients in a food processor or blender and spread on top of the bottom layer.
  3. Layer raspberry jam on top.
  4. Blend chocolate layer ingredients in a food processor blender and pour over the top.
  5. Freeze for an hour to set.  Cut into rectangles and then leave in the refrigerator.

Raspberry Jam

14 May 15
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Raw vegan raspberry jam – what more is there to say?  This is super simple to make, and delicious!  I love having different ways of eating fruit!  So the next time you want jam, make your own!

 

Makes 3-4 cups.

Ingredients:

  • 1 cup fresh raspberries
  • 4 large medjool dates
  • 1/8 cup coconut water
  • 1 tbsp chia seeds
  1. Blend dates with water, then add raspberries.
  2. Stir in chia seeds.
  3. Refrigerate for at least 2 hours.