Hello lovelies!

By TONI CHER GERDELAN 17/07/17

Did you know that one of the quickest and most effective ways to balance your precious hormones is through a whole food diet? Yup, food! And that certainly doesn’t have to mean  “boring” tasteless food. Replacing your favourite shop bought treats with healthy home made versions is a great step towards hormonal balance. There is just so much to love about this raw salted caramel slice, I happily have a small piece of it everyday! Filled with healthy fats, superfoods, fibre and love all leading the way from hormonal mayhem to hormonal heaven. The added edition of maca, mesquite and medicinal mushrooms will further enhance hormonal balance. Let’s get started…

SALTED CARAMEL SLICE

Raw, Gluten free, Dairy free, Sugar free, Vegan & Paleo-friendly

INGREDIENTS

 

Base:

12 fresh pitted dates

1/2 cup unsweetened shredded coconut

1 cup macadamia nuts, almonds or cashews

1 tbsp maca powder (optional, though it does add a butterscotch-y flavour to the base)

pinch of sea or Himalyan salt

3 tbsp melted coconut oil

Caramel Filling:

15 fresh dates, pitted

2/3 cup tahini

desired amount of coconut nectar (this will vary depending on how sweet you like it) or preferred sweetener

1 tsp vanilla powder (or scrape a vanilla pod)

2 tbsp mesquite (optional, though it does add a lovely depth to the caramel flavour)

1/4 cup of melted coconut oil

pinch of sea or Himalyan salt

Topping:

1/2 cup raw cacao powder

1/2 cup of coconut oil or 110g cacao butter (or a combo of both)

pinch of sea salt

1 tsp vanilla powder (optional)

desired amount of coconut nectar (this will vary depending on how sweet you like it) or preferred sweetener

1 tbsp reishi, chaga or cordyceps powder (optional)

 

METHOD

• Blitz the nuts & shredded coconut in a food processor until fine & crumbly
• Add the dates, maca, oil & salt
• Blitz until doughy & sticky
• Press the mixture into the base of your lined tin & chill while preparing the filling
• Blend all filling ingredients until smooth & creamy
• Spread onto base & freeze until firm
• Melt cacao butter or coconut oil in a bowl over low heat
• Whisk in remaining ingredients until smooth
• Once filling is set, pour over topping & chill or freeze again
• Store in the freezer for up to 6 weeks…if it lasts that long!

 

Please let me know what you think in the comments below.

Toni x

 

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