Raw Vegan Dessert Recipes: English Toffee and Peanut Butter Bars
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Time to read 1 min
English Toffee
English Toffee
English Toffee
Servings: 21 medium rectangle cuts
Calories: 181kcal
Ingredients
- 20 Dates the smaller ones, not the large Medjool dates
- 6 T virgin Coconut oil
- 5 T Cacao powder
- 2 pinches Himalayan salt
- 1/4 t Vanilla from pod
- 3 t Acaí berry powder or Purple corn Optional
- Optional sprinkle some himalayan or smoked sea salt on top
Instructions
- Pit the Dates
- Add the rest of the ingredients and process for 3-5 minutes, until the dough gets shiny: You now have raw toffee!
- Spread the toffee on a parchment paper and put another paper on top
- Roll out the dough until it is about 0.5 inch
- Sprinkle some himalayan salt on top or palm sugar
- Cut it in smaller pieces and put it in the fridge to harden
Peanut Butter Bars
Peanut Butter Bars
Peanut Butter Bars
Servings: 7 bars
Calories: 216kcal
Ingredients
- 1 cup shredded Coconut grind into a flour
- 1 cup Hazelnuts grind into a flour
- 1 cup Dates
- 4 T virgin Coconut oil
- 1/4 t Vanilla from pod
- 2 pinches of Himalayan salt
- 0.5 cups Peanut butter
Instructions
- Pit and soak the Dates a couple of minutes
- Make a flour of the shredded Coconut and Hazelnuts in a food processor, it doesn’t have to be perfect
- Put aside in a bowl
- Make a date paste of the Dates in the food processor
- Then add the rest of the ingredients and process into a dough
- Form into bars and put them in the fridge or freezer to harden
About our Blogger Friend, Karolina
Karolina Eleonóra runs The Raw Dessert Kitchen, a blog with raw food desserts. She is a swedish raw dessert chef specialized in nut free desserts. She writes ebooks and ecourses for anyone curious about raw baking. Her blog features not only decadent raw desserts, but also drops of wisdom and plenty of nutritional information of super foods.
