Cooked food is so yesterday.

I love the idea of eating raw. Not just fruit and vegetables but the whole raw baking thing amazes me… its quick, relatively easy, you can eat it straight away (almost) and there is no need to worry about things baking weird, burning or under-cooking

Raw food preparation also means since nothing is baked or cooked on, it all washes off easily and sometimes you don’t even need to rinse a dish just let the dishwasher take care of it.
Yet another terrific feature of un-cooking food is the amount of creativity you can apply! Recipes are easy to adapt- substituting and changing quantities to suit your tastes. Essentially you are throwing a bunch of wholesome, nutrient-dense ingredients together in different forms and serving it in a way that is pleasing to the eye.
Lastly, I have found raw food preparation to usually be extremely fast (and easy) but there are certain circumstances when a lot of time is required to make a recipe. I am talking about fermentation, dehydrating foods, and soaking. But we wont worry about that stuff yet…
I came across a recipe for a raw salted caramel tart- how good does that sound?! I had a play and changed it here and there and came up with this dense gooey sticky nutty slightly salted caramel bar thing who knows what to call it but yum- I am slowly chipping away at it, it is in the freezer which makes it like toffee but totally healthy.
Gooey sticky nutty slightly salted caramel bar thing
Base
160g Prunes
160g Walnuts
Blend together till well combined, but still has some texture. Press into a paper lined tray.
“Caramel”
60g (about 9)Medjool Dates (these are softer than normal dried dates and give a creamy caramel texture and taste)
6Tbs Golden syrup
1/2 tsp Salt
Blend till creamy and almost all the lumps are gone. Spread this onto the base.
“Chocolate” Topping
1/2 cup Cocoa
1//4 cup Coconut oil melted
1/2 cup Golden syrup
Blend till well combined and no lumps. Spread carefully onto the “caramel” layer (I find that dropping spoonfuls around and carefully joining together works)
I keep this in the freezer and slice bits off about every hour to eat as I can not stop. It softens quickly and gets a bit messy. But straight from the freezer its all chewy and kinda like toffee- it is rather sweet and has a slight tang from the golden syrup (which can be substituted with honey, agave nectar or even maple syrup)

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