(Almost Raw Vegan Double Chocolate Caramels

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Dates, lightly packed pitted

• Condiments

  • 1/2 tbsp Maple syrup

• Baking & Spices

  • 2 1/2 tbsp Cocoa powder, unsweetened dark dutch-processed
  • 1/2 cup Dark chocolate chips
  • 1 pinch Salt
  • 1/2 Tablespoonmegafood daily maca powder
  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 2 1/2 tsp Coconut oil

• Nuts & Seeds

  • 5/8 cup Coconut, unsweetened
  • 5/8 cup Pecans
  • 3 Pecans

Found on heartbeetkitchen.com

Ingredients

• ½ cup + 2 tablespoons pecans
• 1 cup lightly packed pitted dates (about 184 grams)
• ½ cup + 2 tablespoons unsweetened shredded coconut
• 2½ tablespoons unsweetened dark cocoa powder {dutch-processed, this one is the best}
• ½ tablespoonMegaFood Daily Maca Powder
• 2 teaspoons melted coconut oil
• ½ tablespoon maple syrup
• ¼ teaspoon vanilla extract
• pinch of salt
• for garnish:
• ½ cup dark chocolate chips
• ½ teaspoon coconut oil
• a few extra pecans, finely crushed

Directions

• In a food processor, puree pecans for 1 minute, until they are broken down and start to release their oils. This is important so that they disappear into the mixture. Then add dates and coconut. Puree for another minute, scraping down halfway in between, until the mixture is relatively smooth. Then add remaining ingredients and puree until mostly smooth and sticky.
• Pat into parchment lined small pan. I used two mini loaf pans like this. Smooth down and press firmly, with additional parchment paper on top so your hands dont stick. Then put in freezer for 20 minutes. Remove and lift parchment out of pan, loosing edges with knife if needed, and cut into small squares.
• Melt chocolate and coconut oil until smooth in a small pan, or bowl in microwave. Then drizzle on top of squares, and add crushed pecans for garnish.