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Raw Carob Caramel Cups

These are just plain good. They are the perfect recipe for anyone because raw food skeptics will be like: "Oh snap. This is HEALTHY?" and you guys who already know raw vegan food is delish will say: "Mmm, what a wonderful world. I love Emily so much." Yes. You will say it.

Raw Carob Caramel Cups

Ingredients

Crust

  • 1 cup cashews
  • 1 cup walnuts
  • 1 cup dates

Caramel layer

  • 1 cup dates
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla
  • Pinch of salt (optional)
  • Water, as needed (around 1/4 cup)

Carob layer

  • 1/4 cup carob
  • 2 tablespoons melted coconut oil
  • 1/2 cup dates (or maple syrup)
  • Water, as needed (around 1/4 cup)

Preparation

  1. To make the crust: pulse the nuts into crumbs in your food processor. Add the dates and process until it can stick together. Press into the bottom of lined tart or cupcake tins and set aside.
  2. To make the caramel: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread into the bottom half of each tart crust and put in the fridge.
  3. To make the carob part: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread on top of the caramel layer of each tart crust and put in the fridge until they have set, about 30-60 minutes. Take out of the molds, top with coconut flakes and enjoy!

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