You might know that I am not the biggest fan of raw treats. They just feel so heavy in my tummy and I usually prefer baked goods.
But these little treats are so gooey and delicious, also gluten and refined sugar free.
I am sure your kids will love them, if you don’t eat them all up yourself 🙂
Almond Cinnamon Pralines
13. December 2016
Ingredients
- Base:
- 200g dates
- 200g almond meal
- 1 tbsp coconut oil
- Caramel:
- 200g soft dates (soaked in hot water for 10min, drained and rinsed)
- 2 heaped tbsp almond or cashew butter
- 5 tbsp plant milk
- Pinch of sea salt
- Filling:
- 350g almonds, skinned and soaked in water for at least 3 hours
- 3 heaped tbsp almond or cashew butter
- 2 tsp cinnamon
- 150ml maple syrup
- 150ml plant milk
- 1 tbsp coconut oil
- Chocolate icing:
- 3 tbsp cocoa powder, unsweetened
- 4 tbsp coconut oil
- 150ml maple syrup
- 30g melted cocoa butter
Directions
- Step 1 For the base, mix all ingredients in the food processor until crumbly and press the base into the 8×8 inch pan.
- Step 2 Place in the freezer while preparing other layers.
- Step 3 For the caramel layer, add all ingredients to the food processor and blend until caramel consistency. You may want to add a few more spoons plant milk in case it is too thick.
- Step 4 Take base out of the freezer and spread caramel with a spatula evenly.
- Step 5 Add all ingredients for the filling into a high speed blender and blend until smooth.
- Step 6 Pour filling over the caramel layer and also use the spatula to smooth it out until even.
- Step 7 Freeze overnight or for at least 6 hours.
- Step 8 For the chocolate melt the cocoa butter in a small sauce pan, add other ingredients and stir well.
- Step 9 Take dish out of the freezer, pour chocolate on top and also spread evenly.
- Step 10 Freeze for another hour and take out 10 min before serving.
- Step 11 Take a sharp knife and carefully cut into cubes
