Your weekly recipe… a day late, but here at last!

  So Veronika (the female half of Heroic Health) got a job!  And it started this week… meaning that we are still trying to get a new routine going.  So what this means for the weekly recipe is that it may not always get delivered on Mondays any more (because she works that day).  But fear not!  I do promise that there will (hopefully!) be a new and exciting recipe posted here by mid-week at the latest.
But back to business!  Maybe it’s the fact that it’s nearly Valentine’s Day and that’s why we out here at Heroic Health headquarters have been craving junk food… but whatever the case, we both know that it needs to be controlled!  And so, V did some research into healthier sorts of snack foods… and boy, did she come up with something amazing!!

These are called “Raw Vegan Caramel-Filled Hearts”, which makes them perfect for Valentine’s Day.  Make up a batch and give them out in place of cheesy little cards!  Make sure you share, these are perfect for that.

 

Raw Vegan Caramel-Filled Hearts:

For the chocolate:

  • ½ cup raw cacao butter (or coconut oil)
  • ½ cup raw cacao powder (or cocoa powder)
  • 2 tbsp. maple syrup

For the caramel:

  • 3 tbsp. raw coconut butter
  • 3 tbsp. raw coconut nectar
  • ¼ tsp. vanilla extract
  • 2 pinches sea salt

Optional:

  • 3 tbsp. chopped macadamia nuts for added crunch (or keep this recipe nut free!)

1)     Gently melt cacao butter over very low heat on the stove top or in a food dehydrator.  Stir in raw cacao powder and maple syrup

2)     Spoon about ½ tbsp. of melted chocolate into the base of your chocolate molds.  Make sure the bottom of each mold is well covered (save ½ of the melted chocolate for coating the tops of the candies)

3)     Place chocolate filled molds into the freezer for 15 minutes to firm up while you make the caramel

4)     Gently melt the coconut butter over very low heat or in a food dehydrator.  Stir in coconut nectar, vanilla, and sea salt.  This will form a very sticky and amazing caramel

5)     Spoon a little bit of the caramel onto each chocolate heart base.  It can be easier if you use 2 spoons to do this, using one spoon to push the caramel off of the other

6)     Put back into the freezer for another 10 minutes to firm up caramel and 1st chocolate layer

7)     Cover each caramel candy with the remaining chocolate.  You can also add in chopped macadamia nuts directly on the caramel, or sprinkle them on last over the chocolate.  I also like to add a couple granules of sea salt sprinkled on the top of each candy

8)     Freeze for another 20 minutes, and then enjoy!  You can garnish with any remaining caramel and freeze dried raspberries.  These candies will keep best stored in the fridge or freezer. I love them crisp and cool. They will get soft if left in a warm spot too long

 

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