Raw Vegan

Raw Chocolate Caramel Squares

Happy Halloween! I made these the other day for dessert and they were a hit. These squares are raw vegan and gluten free. They taste almost like a snickers bar without the crunch. You could try adding some chopped peanuts if you want :) Enjoy! Tag me on Instagram @thekindcoconut if you make them xx Kiely

Raw Chocolate Caramel Squares

Ingredients

1 1/2 cups oat flour

1 cup pitted dates

1/4 cup peanut butter

1/4 cup melted coconut oil

1 tsp sea salt

1 cup non-dairy chocolate chips

Caramel

1 can full fat coconut milk

1/2 cup coconut sugar

pinch of sea salt

Method

  1. First make the caramel by heating a small saucepan to high adding in coconut milk and coconut sugar. Bring to a boil then add the salt and simmer for 35-40 minutes. Continue to whisk until desired consistency. It took me about 35 minutes to achieve the caramel syrup. Add more coconut sugar to taste.

  2. Transfer the caramel to a jar and set aside to cool down.

  3. To make the base, add oat flour, dates, coconut oil, peanut butter and sea salt to a food processor. Pulse everything together until a sticky dough forms. Line an 8x8 pan with parchment paper and scoop the base on top. Press down with a spatula until about 1/2 inch thick.

  4. Drizzle the cool caramel over the top of the base and spread around with a spatula.

  5. Melt the chocolate chips with a splash of water in the microwave for 45 seconds or until melted. Stir with a spoon and then pour over the top of the caramel layer. Spread around evenly with a spatula again.

  6. Place in the freezer for 1-2 hours to harden. Slice and enjoy! Store in the freezer.

Peanut Butter Cookie Dough Bites

cookie

Peanut Butter Cookie Dough Bites

Makes 12-18 balls

INGREDIENTS

1 cup natural creamy peanut butter

⅓ cup coconut flour

2 scoops Ora Organic Vanilla Protein Powder

¼ cup agave *substitute with maple syrup

½ tsp sea salt

Method

  1. Whisk together flour, protein powder, and sea salt.

  2. Transfer to a food processor and combine the rest of the ingredients. 

  3. Process until a sticky dough forms. Depending on the type of peanut butter you may need more flour if the dough is too sticky or more peanut butter if it’s too dry. 

  4. Adjust sweetness by adding more agave and sea salt.

  5. Once it’s to desired taste, using your hands scoop a large tablespoon amount into your hands and roll into balls. Place in a bowl and repeat until the batter is gone.

  6. Store in the fridge or freezer.

Raw Coco Samoas

cookies

Ingredients

3 CUPS SHREDDED COCONUT

3 CUPS PITTED MEDJOOL DATES

1/2 CUP PEANUT BUTTER

CHOCOLATE BASE

1 CUP RAW COCOA POWDER

1/2 CUP MELTED COCONUT OIL

1/2 CUP NUT BUTTER

1/2 CUP AGAVE OR MAPLE SYRUP

METHOD

  1. TO MAKE THE COOKIE BASE, FIRST TOAST THE COCONUT. LINE A BAKING SHEET WITH PARCHMENT PAPER AND SPREAD THE COCONUT FLAKES AROUND EVENLY.

  2. BAKE AT 325 DEGREES FOR 2-3 MINUTES, CHECKING FREQUENTLY BECAUSE THEY WILL BURN FAST!

  3. ONCE THE COCONUT IS GOLDEN, REMOVE FROM THE OVEN. NEXT ADD THE DATES, COCONUT, AND PEANUT BUTTER TO A FOOD PROCESSOR OR BLENDER. BLEND UNTIL A THICK STICKY BATTER FORMS, ABOUT 2 MINUTES.

  4. MEANWHILE MELT THE COCONUT OIL, NUT BUTTER, AND AGAVE IN A SMALL POT ON THE STOVE. WHISKING UNTIL EVERYTHING IS MELTED TOGETHER TO FORM A RICH CHOCOLATE SAUCE, ABOUT 4 MINUTES.

  5. SET THE CHOCOLATE ASIDE.

  6. IF YOU HAVE A DONUT PAN, SPRAY THE BOTTOM AND SCOOP ABOUT 1-2 TABLESPOONS OF CHOCOLATE TO THE BOTTOM OF EACH DONUT SHAPE.

  7. SCOOP OUT A SPOONFUL OF THE COOKIE BASE AND MOLD IT TOGETHER THEN LIGHTLY PRESS IT ON TOP OF THE CHOCOLATE. REPEAT UNTIL THE BATTER IS ALL GONE.

  8. PLACE IN THE FREEZER FOR 2 HOURS. REMOVE THE COOKIES FROM THE PAN AND DRIZZLE WITH LEFTOVER CHOCOLATE SAUCE.

COOKIE SHEET METHOD

  1. IF YOU DON’T HAVE A DONUT PAN, NO WORRIES! SCOOP ABOUT 2 TBSPS OF COOKIE MIX INTO YOUR HANDS AND FORM INTO A FLAT PATTY SHAPE. USE A STRAW TO CUT A HOLE IN THE MIDDLE (OPTIONAL). PLACE IN THE FREEZER FOR 30 MINUTES.

  2. NEXT DIP EACH COOKIE INTO THE CHOCOLATE AND FREEZE FOR ANOTHER 60 MINUTES. DRIZZLE WITH LEFTOVER CHOCOLATE AND ENJOY!

Oatmeal Chocolate Chunk Cookies - GF

cookies

Ingredients

1/2 cup almond butter
1/2 cup oat flour
1/2 cup almond milk
1 scoop vanilla protein powder
1/2 cup oats
1/4 cup coconut sugar
1/4 cup almond meal
1 tbsp flax meal + 3 tbsps water
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt

Method

  1. Mix the flax meal and water in a small bowl and set aside.

  2. Mix together oat flour, almond meal, baking soda, powders & salt.

  3. In a separate bowl, whisk together the almond butter vanilla & sugar and add the flax egg.

  4. Combine the wet with the dry and add almond milk. Stir in oats and chocolate chips.

  5. Bake at 350 degrees for 12 minutes

Banana Twix Bars

twix

Ingredients

2 cups almond meal
1 cup dates
1/4 cup hemp seeds
1/4 cup peanut butter
Caramel Layer
2 cups pitted dates
1 cup light coconut milk
2 tsps coconut sugar
1 tsp sea salt
Chocolate Layer
1 cup melted non-dairy chocolate

METHOD

  1. make the crust by adding all the ingredients into a blender or food processor. I used @vitamix AND it only took about 60 seconds.

  2. Line a cookie sheet with parchment paper.

  3. After everything is sticky and chopped, press the crust down onto the paper.

  4. Mash the bananas in a small bowl then layer on top of the crust.

  5. Now add the caramel ingredients into the food processor and pulse until creamy. Pour the caramel sauce over the top of the bananas & crust.

  6. Heat the chocolate ingredients in a small saucepan on low whisk until everything is melted. Pour over the top of the bars.

  7. Place in the freezer for 2 hours, overnight is best.

  8. Chop into squares and make sure you have some almond milk on hand because you’ll be thirsty!