Raw Vegan Recipes: Raw Vegan Caramel Fingers, aka Twixy Biscuits
by Victoria Leith
Most of us have fond memories of eating sweet dessert with our friends… until we start thinking about what actually was in them! It’s a good thing that creative chefs like Victoria Leith have come up with raw, healthy, nutritious versions of our childhood favorites. Victoria explains that she is “partial to re-creating treats that I loved as a child or that our family used to indulge in but without the wheat, the sugar, the dairy and the eggs.”
While the recipe may seem long, it’s actually really quick to make, and clean-up is a snap, too! Just make a lot and keep them tightly wrapped in the freezer for impromptu sweet snack attacks.
Caramel Fingers (AKA Twixy Biscuits)
I don’t know about you but Twix’s are one of my all-time favourite chocolate biscuits bars! But I don’t want to spend the rest of my life scoffing sugar, wheat and dairy so when I fancy a couple of fingers, I make these!
The Biscuit Base
Ingredients:
- 1 cup buckwheaties (soaked and dehydrated raw buckwheat groats) *
- 1/4 cup coconut sugar
- 1/4 cup medjool dates
* if not available, use 1/2 cup dried mulberries and 1/2 cup almonds whizzed to a flour but buckwheaties are best to get the real biscuit crunch! You can make your own buckwheaties or order them from www.detoxyourworld.com.
Process the above ingredients in the food processor – give them a good whizz, then add:
- 3 tablespoons cacao butter (melted) and whizz again.
Then press this mixture into a cling-film lined rectangle pan, about 1/2 cm thick. Pop into the freezer whilst you make the caramel middle.
The Caramel Middle
Ingredients:
- Soak 1 cup medjool dates in hot water from the kettle for 15 minutes
Blend with:
- 1/4 cup raw honey or agave
- 2 tablespoons almond nut butter
- 3 tablespoons cacao butter
Directions:
You want to blend this really well but don’t worry if you can see a bit of date… it adds to the beauty of the finished recipe!
Take the biscuit base out of the freezer and spread the caramel mixture over the top. Pop back in the freezer.
The Chocolate Topping
Ingredients:
- 1 cup cacao butter
- 3 tablespoons nut butter (I use almond, cashew, brazil, or peanut butter) or 5 tbsp shelled
- hemp seeds
- 3 tablespoons honey or agave
- 1 tablespoon lecithin
- 3 tablespoons chocolate powder
Directions:
Blend the above ingredients together. Take the pan out of the freezer with the cooled biscuit and caramel layers and pour the thick chocolate over the top.
Freeze again and then cut into fingers!
About Victoria Leith
Aka Littleguru, Victoria writes features and recipes on how to bring health and happiness to families, and concocts the most delicious delicacies and treats in her own kitchen, called Sweet Angel Cakes. Mother to one five-year-old daughter and Music and Language Arts teacher by profession, Victoria now works mainly from home, on apps, books and her website, LittleGuru. You can purchase her eBooks filled with her delectable and kid friendly raw creations here: http://www.littleguru.co.uk/store-for-littleguru/books/
About Joanna Steven
Joanna Steven is the director of the Raw Mom Club. She’s also the author of Well-Rounded:The Ultimate Guide to a Healthy Raw Food Pregnancy.
To learn more about Joanna, access our free online community of thousands of raw food enthusiasts doing their best to raise healthy families and help their kids enjoy a diet rich in fresh fruits and vegetables. You can also interact with Joanna at the Raw Mom Facebook Page!