{recipe} Chocaramel Bar

This mouth-watering recipe comes to us from Marie-Claire Hermans. My favorite part of the recipe? Where Marie-Claire advises us to lick the bowl! HA! You know it’s gotta be good!

EQUIPMENT

A food processor
A blender or hand mixer
A large and a small bowl
A scale or measure cups
Measuring spoons
A grater or a paring knife
A spatula
A large spoon
A whisk

INGREDIENTS (FOR THE CARAMEL)

1/4 C raw pecan nuts
3 -4 medjool dates (start with three)
About 1/4 tsp of cinnamon, to your own taste. I usually use more in winter, to make my body glow.

INGREDIENTS (FOR THE CHOCOLATE)

100 g. raw cacao butter, grated or cut with a knife
6 TBS raw cacao powder
2- 3 TBS Agave Nectar
A pinch of sea sea salt
A pinch of cayenne will make your chocolate sensual and ‘hot’
For love ahead and exaltation; add 1/4 – 1/2 tsp maca powder, depending on your taste.

INSTRUCTIONS

Start with scraping or grating the cacao butter. (watch your fingers!)
Fill your large bowl half way with warm water, put the small bowl with the grated cacao butter in it. Now you can start making your caramel layer while the butter is melting.
Throw all the ingredients for the caramel layer in the food processor and mix until you have a crumbly but sticky texture.
To test if the texture will stick, take some between your fingers and knead it. If it stays together it is ready, if not, add another date and mix again.
Put some household foil into your mold so you can easily remove the bar later. Certainly when you are not using a spring form, you will appreciate this little trick.
Push the crumble firmly into your mold.
You can also build up the sides if you like to. Now put it in the refrigerator while you make luscious chocolate in no time.
Keep the small bowl in the warm water while you are proceeding to keep it smooth and fluid.
Whisk all dry ingredients in your melted cacao butter until you have a fine, smooth structure. Ready!
Now poor this luscious brown desire on top op your first layer. Take another lick out of your bowl…
Ready to let it sit. No patience anymore? Ten minutes in the freezer and you can put your teeth in your creation. (but don’t forget to take it out! Set the timer) Or let it cool off slowly in your refrigerator for an hour.

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PLEASE TAKE NOTE! We were psyched when Marie-Claire Hermans agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Marie-Claire’s oh-so-detailed articles and want to keep a good relationship with her. Out of respect for how awesome sauce Marie-Claire and her research is, PLEASE do not repost her article without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the article. Thank you!

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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the bars in some way!