My husband and I don’t typically go all out on Valentine’s Day like a lot of other couples do. We like to treat each other throughout the year, or more specifically, on Christmas or birthdays. I love flowers, but as I’ve gotten older and am now a mother, I prefer to save that money on more permanent gifts. I’m excited to get some cute things for my daughter. Holidays and everything in general are much more fun with her!
With that said, I do enjoy the romance themed atmosphere everywhere. I think you all know by now that I LOVE chocolate, haha!
To me, showing love is putting effort, passion and heart into everything you do for that person and going above and beyond. One of the ways I show my love and appreciation, is to make desserts for people. I truly, truly love it and I know everybody loves desserts, so it’s a win win situation.
To make these, I decided to take a jumping point from my nut butter frosting recipe in my rice crispy cupcakes, in which I use coconut flour, and create a raw dessert.
These are super delicious with a caramel/white chocolate flavor combo and a hint of cinnamon. So, I used cinnamon sticks to help spell out LOVE. The coconut flour in these lends a more pronounced texture, different than traditional flour. The cocoa butter gives them a solid, firm texture and fudge-like.
The lucuma is a superfood that is SO good and naturally sweet…it really enhances the flavor and I’m a bit obsessed with it. I’ve been adding it to my oatmeal, smoothies, you name it. I purchase mine from Rawguru.
It’s basically like eating cookie dough….and who doesn’t love that?
Raw Caramel White Chocolates
Rich, fudge-like treats that have flavors of caramel from coconut sugar and lucuma and white chocolate from raw cocoa butter. Even better, they are raw with all the benefits of raw ingredients. These are slightly addictive.
- 3/4 cup (87 g) raw coconut flour (or regular flour or oat flour may work too)
- 2 tablespoons lucuma powder (helps with caramel flavor)
- 1/4 cup coconut sugar (helps with caramel flavor as well)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup creamy almond butter (or cashew butter, sunbutter for nut-free, etc. as long as it's creamy)
- 1/2 cup melted cocoa butter(which is about 3/4 chopped, 96 g solid)
- 1/2 cup raw agave, room temperature! (or maple syrup)
- 1 tablespoon vanilla
Optional Chocolate Drizzle
- You can melt your favorite raw chocolate bar or make your own:
- 2 tablespoons melted cocoa butter
- 1 tablespoon raw cacao powder
- 1 tablespoon raw agave (or maple syrup)
Please note: It is very important that your nut butter and liquid sweetener are at room temperature and not cold from the fridge, as that can cause the cocoa butter to harden and you don't want little bits of cocoa butter in the end. If you don't have lucuma, you can try subbing with maca or your favorite vanilla protein powder, but I don't know how it will affect the texture, as I've only used lucuma and love the flavor. Just keep in mind that lucuma does add some sweetness. Also, coconut flour is more absorbent than any other flour, so I don't recommend any subs, as it will really affect the result.
Do not melt the cocoa butter until you have followed the first 2 steps.
To a medium bowl, add the first 5 (dry) ingredients and whisk well.
In a food processor, add the almond butter, liquid sweetener and vanilla and pulse until just blended. You can do it by hand,but it just may not be quite as smooth in the end result.
Finely chop the cocoa butter and melt as your preferred method to a complete liquid, being careful not to burn. You need 1/2 cup, so make sure to measure after it's completely melted. Add it to the food processor with the other liquids. Pulse until very smooth. Pour over the bowl of dry ingredients, making sure to scrape all of the liquid out of the processor. Stir until all absorbed and comes together in a large ball. It will have the texture of cookie dough.
Press into 12 silicone molds (I got mine from Michael's) or foil liners. Press firm and flat and around the edges. These are plenty delicious on their own, but if you want a more dessert style presentation, add the chocolate drizzle. Just melt the cocoa butter, add the agave and cocoa powder and whisk with a fork. Drizzle with a spoon or pour in a plastic ziplock bag and cut off the corner to make a small opening to pipe it out. You can make more strategic drizzles this way.
Place in the fridge for at least an hour to set. Keep stored in the fridge.
Raw, gluten-free, soy-free, nut-free option
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My daughter gobbled these up like nobody’s business….so, kid approved! Hope you enjoy them too!