Upside down rhubarb chocolate cake
Finally, here’s the recipe for the upside down rhubarb chocolate…
Okay. Two things.
First. Have you ever wished there was a healthy version of an unhealthy dish you really like? And did you try to create a healthy version of it? Or did you come across a recipe for a healthier version, tried it out and were totally mind-blown? That’s what happened to me when i found out you could use dates to make caramel. Like, for real? Dates?? Oh yes. Exactly.
Second. Did you ever create something that you considered good but not very impressive, cause you thought the ‘how’ was pretty easy and obvious? That’s how i felt about these caramel bars. I’ve made them a couple times now for friends and family, cause they’re so simple, quick and delicious. Oh and don’t forget healthy and vegan. When i create a new recipe, i pretty much either throw together some stuff that i think will taste good, or i see something that looks amazing and try to recreate it or create a healthier version of it. So when i’ve created something like that, say a dessert like these caramel bars, i don’t give myself so much credit for it. That’s why i’m almost always surprised when people freak out about how ‘amazing’ my food is – i simply don’t expect them to think of it as something special, cause i don’t. I don’t know if i’m making any sense right now haha, i’m just trying to explain how i felt about creating these bars. There are so many versions of raw vegan caramel bars already out there, that i just didn’t think it would make any sense to post the recipe here. So if you’re reading this right now, super happy about having found a raw vegan caramel bar recipe, you can thank all the awesome people who taste tested these bars and totally freaked out about how good they were. And them asking me for the recipe. So here it is. Raw vegan coconut caramel bars with chocolate. Go make them now, trust me.
These bars have a coconut cashew base, which tastes a bit like bounty. That’s followed by a date caramel layer (the star in this recipe) which also has nut butter in it, and then the whole thing is coated with raw dark chocolate on top. It tastes even better than it sounds! Scroll down for the recipe <3
raw vegan coconut caramel bars
for the coconut layer:
To make the base, grind the cashew nuts in a food processor until they start to form a mass that sticks together a bit. In a separate bowl, put the cashews and all the other ingredients together and combine with your hands or a spoon until a dough forms. Line out a rectangular form with a baking sheet and press the dough evenly into the form. Put in the fridge while you make the caramel.
for the caramel:
In a food processor or blender, blend all the ingredients until very smooth and creamy. Evenly spread the mixture on the coconut base and put in the fridge or freezer while you make the chocolate.
for the chocolate:
Over low heat in a small pot, melt the coconut oil and cacao butter together. When they’ve melted completely, stir in the cacao powder, maple syrup and vanilla until smooth and even. Pour the chocolate over the caramel layer, even out with a spoon and put the bars in the freezer to set for about 30mins.
Take them out of the freezer, cut in bars and serve or put in containers to store in the fridge for up to two weeks. (Maybe more but i doubt they’ll last that long hahah) You should really make these if you want to impress people. They’re insanely delicious. And nobody will believe you they’re vegan and healthy!
Feel free to tell me if you made them and how you like them!