Raw VEGAN Tim Tam + Gooey Caramel Cups!

Raw VEGAN Tim Tam + Gooey Caramel Cups!
Serves 12
Super DECADENT raw treat, only for the faint hearted!
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Ingredients
  1. CHOCOLATE BASE AND TOPPING
  2. 2/3Cup melted coconut oil or melted coconut butter.
  3. 1/2Cup raw cacao powder
  4. 1/2Cup organic rice malt syrup
  5. 1tsp ground vanilla pods or extract
  6. BISCUIT
  7. 1Cup hazelnut meal or for a NUTFREE option use pepitas.
  8. 1tbsp raw cacao powder
  9. 2tbsp organic rice malt syrup
  10. Pinch of Himalayan salt
  11. 1tsp ground vanilla bean pods or extract.
  12. GOOEY CARAMEL
  13. 2Cups medjool dates (remove pips)
  14. 2tbs cashew or almond butter or for a NUTFREE option hulled tahini
  15. 1/4Cup coconut oil
  16. 1tsp Himalayan salt
Instructions
  1. For the CHOC TOPPING AND BASE add all ingredients into a large mixing bowl & whisk together until a runny choc consistency.
  2. For the BASE in a silicon mould pour in half of the CHOC TOPPING mixture, set aside the other half for the topping.
  3. Place in the freezer.
  4. For the BISCUIT add all ingredients into a high speed food processer or blender.
  5. Blend until a sticky biscuit dough.
  6. Press BISCUIT dough evenly on top of the CHOC TOPPING BASE.
  7. Place in freezer.
  8. For the GOOEY CARAMEL add all ingredients into a high speed food processer or blender.
  9. Blend for a while.
  10. When mixture has formed into a soft GOOEY CARAMEL, scoop and spread evenly on top of BISCUIT dough.
  11. Freeze for at least an hour before adding the remainder of the CHOC TOPPING.
  12. Place in freezer overnight or until firm.
  13. ENJOY!
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Fresh Spring Rolls

Fresh Spring Rolls
These are super EASY, super FRESH and delicious! Perfect for lunches or platters.
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Ingredients
  1. VEGETABLE INGREDIENTS
  2. 5 rice paper wrappers
  3. 1/2 cup grated carrot
  4. 1 cucumber cut into sticks
  5. 20 basil leaves (approx)
  6. 1/2 cup grated beetroot (optional)
  7. 5 lettuce leafs
  8. DIPPING SAUCE (not raw)
  9. 1/2 cup filtered water
  10. 1 tbsp fresh lime juice
  11. 1 tsp mushroom stock (can use soy sauce)
  12. 2 tbsp organic rice malt syrup
  13. 1/4 tsp Himalayan salt (pink salt)
  14. dried chillies (optional)
  15. 1/4 cup chopped unsalted roasted peanuts (add when serving)
Instructions
  1. For fresh spring rolls fill a large bowl with cold water & place rice paper wrappers one at a time in the water. Evenly cover & shake off any excess water.
  2. Wrap up carrot, cucumber, beetroot & basil leaves in the lettuce leaf.
  3. Place on wrapper and roll the wrapper turn in the ends half way.
  4. Cut in half.
  5. For dipping sauce place all ingredients (except peanuts) into a sauce pan on medium heat.
  6. Bring to boil.
  7. Taste, add more rice malt syrup if not sweet enough.
  8. Leave aside to cool, then pour into serving bowl.
  9. Top with peanuts.
  10. Enjoy!
Notes
  1. The original recipe for the dipping sauce has palm sugar, so if you want to use that instead you only need 1tsp, because it's so sweet. I personally prefer the CLEAN version.
Adapted from Peace Cafe Siem Reap Cambodia
Adapted from Peace Cafe Siem Reap Cambodia
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/