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raw snicker bars: makes about 10 barsNougat layer:1/2 cup raw flour (such as oat, buckwheat, rye, almond, etc.)1/2 cup raw honey/agave/maple syrup1/4 cup pine nuts (optional)1 cup sliced almondsCaramel layer:1 cup dates and enough water to cover them1/2 teaspoon salt1/2 teaspoon vanilla2 tablespoons melted coconut oilRaw chocolate coating:

1/2 cup agave/maple syrup/honey, or you can use a paste of dates and water
3/4 cup cacao or cocoa
2/3 cup coconut oil, melted
-
Mix all ingredients until smooth and ridiculously delicious-looking. I highly recommend adding other ingredients like mesquite powder, sea salt, vanilla, or anything else that could take this to another level! Try not to eat it all before it hardens… I had some trouble.

Spread the chocolate love out on some wax paper (or if making chocolate chips - dollop on with a spoon or icing bag) and put it in the fridge for an hour. Then, you know what to do. 

Good heavens this is CRAZY-GOOD. You will not believe it. 
To make the nougat: pulse the flour, pine nuts and sweetener together in your food processor until smooth. Add the almonds by hand. Shape into small logs on parchment paper and put in the freezer. To make the caramel: blend all ingredients together in your blender until creamy and thick, adding the least amount of water you can. spread a little on to the tops of each nougat log and put back in the freezer. When they are frozen enough, cover each one in chocolate and let harden in the freezer or fridge. Enjoy!
  1. raw snicker bars: makes about 10 bars

    Nougat layer:
    1/2 cup raw flour (such as oat, buckwheat, rye, almond, etc.)
    1/2 cup raw honey/agave/maple syrup
    1/4 cup pine nuts (optional)
    1 cup sliced almonds

    Caramel layer:
    1 cup dates and enough water to cover them
    1/2 teaspoon salt
    1/2 teaspoon vanilla
    2 tablespoons melted coconut oil

    Raw chocolate coating:

    1/2 cup agave/maple syrup/honey, or you can use a paste of dates and water
    3/4 cup cacao or cocoa
    2/3 cup coconut oil, melted
    -
    Mix all ingredients until smooth and ridiculously delicious-looking. I highly recommend adding other ingredients like mesquite powder, sea salt, vanilla, or anything else that could take this to another level! 
    Try not to eat it all before it hardens… I had some trouble.
    Spread the chocolate love out on some wax paper (or if making chocolate chips - dollop on with a spoon or icing bag) and put it in the fridge for an hour. Then, you know what to do. 
    Good heavens this is CRAZY-GOOD. You will not believe it. 


    To make the nougat: pulse the flour, pine nuts and sweetener together in your food processor until smooth. Add the almonds by hand. Shape into small logs on parchment paper and put in the freezer. 

    To make the caramel: blend all ingredients together in your blender until creamy and thick, adding the least amount of water you can. spread a little on to the tops of each nougat log and put back in the freezer. 

    When they are frozen enough, cover each one in chocolate and let harden in the freezer or fridge. Enjoy!

  1. 41 notesTimestamp: Saturday 2012/12/29 14:43:46Source: thisrawsomeveganlife.comrawraw reciperaw foodraw food dietveganvegan recipechocolatefood
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