I have some left over ingredients from the previous post so I made these…coconut is so versatile and inexpensive!


Makes 4 tarts


  • 8 tbsp. nutellex OR 4 tbsp. coconut oil
  • 4 tbsp. rice malt syrup
  • 1/2 cup of desiccated coconut
  • 2 sliced dates


Base: Melt 4 tbsp. nutellex (or 2 tbsp. coconut oil) with 2 tbsp. rice malt syrup and 1/2 cup of desiccated coconut. Press firmly down into silicon cases (make a cup shape for the caramel to sit in). Freeze for 1 hour

Caramel: Once the base is in the freezer, melt the same amounts of nutellex (or coconut oil), and rice malt syrup with 2 slices dates. Melt until mixture has dissolved and freeze.

An hour from the base being in the freezer, remove and fill with caramel mixture. Place back in the fridge for 30 minutes and eat immediately.

You can keep these in the freezer for a while if you place them in the fridge for 30 minutes allowing them to soften before eating them.

Raw chocolate caramel brownies.
Brownie base: 1cup raw cashews 1cup raw pecans, 1/2cup raw cacao, 1tsp sweet paprika, 1tsp cinnamon, 1/2tsp salt, 2cups pitted soft dates, 4tbsp coconut oil-melted, 3tbs rice bran syrup, 2tso vanilla extract.
Blend nuts first in processor till broken finely, add cacao, paprika, cinnamon, salt,pulse. Add dates, oil, 2tsp lemon juice, syrup & vanilla. Line baking tin with glad wrap press clumpy mixture evenly & pop in freezer.
Caramel: 1/2 cup raw almond butter ,1/2 cup raw cashews (soaked for 30 mins). 1/2 cup dates, 1/3cup maple syrup, 1tsp vanilla extract , pinch salt.
Blend till smooth, take out pan spread evenly pop on walnuts return to freezer 1 hr. Cut carefully store in fridge.
#raw #rawsweets #brownies #rawcaramel #chocolate #cacao #bars #cakes #treats #foodyoga #yoga #health #fitness #dairyfree #glutenfree