Gastrawnomica’s Raw Caramel & Chocolate Bars (GF, Oil Free)
Serves 6 medium squares
5 big medjool dates, pitted
4 Tbsp coconut flour
1/4 cup water (more if needed)
10 barhi dates, pitted and soaked (can use medjool too, but less than 10)
1 tsp coconut butter, creamy
1 medium avocado, ripe
2 tbsp raw cacao powder (can substitute with carob)
5 medjool dates, soaked
Stevia drops or coconut nectar, to taste
First start with the cookie mixture. Blend dates in food processor until you have a big and sticky ball. Remove from processor and using your hands cut in chunks. Add coconut flour and date chunks into food processor and mix again until you have a powder consistency. Add water until it starts to look like a crumble.
Remove and place in a square glass container. Spread and make sure you have a nice layer of cookie. Freeze.
Meanwhile, using food processor or high speed blender, put soaked dates and coconut butter with the soaking water (adding slowly as needed). Blend until you have a smooth and creamy consistency, be careful when adding the water, you don’t want it to be too liquid. Should be thick and creamy.
Spread over cookie dough and freeze again while you make the chocolate mousse.
Mix together all mousse ingredients, adding stevia/coconut nectar to taste until it is smooth and avocado if fully mashed and taste is fully hidden. Spread over caramel and freeze again for at least 2 hours before serving. Top with leftover cookie crumble.
Slice in squares and serve. Enjoy every single bite of heaven!