Crunchy Cashew Caramel Chew
By Amy Crawford
Looking for some Christmas cheer in your lunchbox or with a cuppa over the festive season? Well you can be rest assured this recipe takes no more than about ten minutes to make – the patience is in the chilling time.
I was rather excited about this little creation. It ticks the right boxes – the crunchy texture, the protein component and the nutritional rawness. A word of warning, I recommend you store it in the freezer. Too long out, the coconut oil melts and you may instead have muesli – mighty fine muesli, but muesli nonetheless.
1 cup raw cashews, chopped
3/4 cup coconut flakes, coarsely chopped
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/4 cup coconut nectar
1/4 cup coconut oil
2 tablespoons lucuma powder
1 teaspoon vanilla powder
70grams Loving Earth Caramel Chocolate (if not caramel chocolate, dark chocolate would be delish!)
Seeds of 1/2 pomegranate
Mix together all the dry ingredients. Warm the coconut oil so it melts and stir in the coconut nectar. Combine with the dry ingredients. Don’t be afraid to chop the mixture more finely if you can see that it is unlikely to hold once cooled. Line a slice tin with baking paper (I used a tin that was 28cm x 18cm). Press mixture firmly into the tin and pop into the freezer for approximately 30 minutes.
Whilst in the freezer, gently melt your chocolate in a small dish over simmering water. Remove the slice from the freezer. Sprinkle the pomegranate over the slice then drizzle with the chocolate. Pop back into the freezer to set for another 10-15 minutes. Remove and slice. As previously mentioned, this slice is best kept in the fridge or freezer to ensure it holds it’s form.