| Prep Time | 20 - 25 minutes |
| Cook Time | 0 |
| Passive Time | 5 minutes (for freezing/setting) |
| Servings |
servings
|
- ¼ cup Walnuts
- ¼ cup Pecan Nuts
- ¼ cup Raisins
- 16 Dates (pre-soaked Dates in 3-4 tbsp Spring Water)
- 2 tbsp Raw Cacao Powder
- 1 tsp Vanilla Extract
- 1 pinch Sea Salt
- 2 tbsp Tahini / Sesame Seed Paste (hulled)
- ½ cup Dates (approx 16 small pitted Dates, presoaked in ½ cup warm water )
- ½ cup Rice Malt Syrup (or Coconut Blossom/Maple Syrup)
- 1 tbsp Coconut Oil (warmed/melted)
- ½ tsp Vanilla Extract
- 1 pinch Sea Salt
- ⅓ cup Raw Cacao Powder
- ⅓ cup Coconut Oil (warmed/melted)
- 16 Dates (pre-soaked Dates in 3-4 tbsp Spring Water)
- 1 tsp Vanilla Extract
- 1 pinch Sea Salt
Ingredients
Mud Cake Layer
Caramel Layer
Chocolate Topping
|
|
- Mud Cake Layer: Drain the soaked Dates and place all ingredients in a blender or food processor and pulse until mixture gets sticky. Set aside.
- Caramel Layer: Drain Dates and blend all ingredients together until smooth. Set aside.
- Chocolate Layer: Blend all ingredients together until smooth (include the water the Dates were soaked in). Set aside.
- Mix half the Chocolate Layer mixture in with the Chocolate Mud Cake mixture.
- Shape the Chocolate Mud Cake mixture into balls and place in silicon or paper cupcake cups and press slightly into the moulds.
- Using a spoon, add a dollop of the Caramel Layer and smooth over the surface using the back of the spoon. *Tip - a little Coconut Oil on the back of the spoon helps prevent the caramel from sticking to the spoon.
- Using a spoon, add a dollop of the Chocolate Layer to the top, again using the back of a spoon - this time no Coconut Oil though so you can create a ‘whip’ shape on the top of the little cakes.
- Optional: Place in fridge for 15min+ to allow to set before serving. Sprinkle with Calendula petals and/or Lavender flowers.
*You can enjoy straight away or put in the fridge for 15-30 minutes to set.
*Store sealed in a container in the fridge/freezer.
*Choose the cleanest ingredients possible:
-Choose spray-free/organic fresh produce for fresh ingredients where possible, and if buying conventional, rinse in diluted white vinegar water to remove.
-Choose dry ingredients (i.e. nuts, seeds, dried fruits ) that are spray-fee/organic where possible, and which don’t have preservatives such as sulphur dioxide.
- Choose virgin, cold-pressed Coconut Oil in glass where possible. It should be pure white in colour. Do not choose cheaper, deodorised/neutral flavoured coconut oils that are off-white.
-Choose Coconut Cream and Coconut Milk that is clean/free from additives, preservatives and E numbers. Plain Coconut Cream/Milk is better than the ones with added guar gum as this changes the consistency of recipes. You can use Nut Milk as an alternative.
-Choose to homemade Nut Milk instead of buying. Most store bought ones have additives and stabilisers. Quick Tip: It’s easy to make your own: just grind ¼ cup nuts, then blend with 1 cup water.
-Choose whole fruits over optional sweeteners if you need to add more sweetness. My preferred choice is Date Paste (pre-soaked Dates). Quick Tip: Keep a jar filled with Dates covered with water, in the fridge ready to go and use as is (instead of actually blending to make Date Paste).
Quick Link to FLIMJ Program resources for Fresh Life Healthy Sweet Quick Fixes:
Module 2 - refresh on information about The Toxic Fat Effect and how bioaccumulation of toxins in our bodies can lead to weight gain (that’s hard to lose), brain fog, low energy and many more poor health symptoms.
Module 3 - To get you into the swing of things, redo our 7 Day Healthy Sweet Quick Fixes Challenge - you’re always supported in our Fresh Life Tribe (Private Facebook Group), no matter when you decide to do any of the 7 Day Challenges.
You’ll find your Recipe Book: 7 Days of Healthy Sweet Quick Fixes and Shopping List print offs to guide you through the challenge.
