Well it's been 13 days of no eggs, sugar, dairy, gluten, peanuts, or almond products my dear B and my oh my I don't know how you do it. The first few days were fine. And then I hosted a bridal shower. It was so much fun- but I couldn't eat most of what I made. I munched on carrots and snap peas as cheesecake, macaroons, and all sorts of goodness sat there just starting at me.
In the middle of last week I said " JOEL we should go get HOT CAKES, they are gluten free and VEGAN," - and also my favorite dessert in the world!" The good man said, " Yes but what about the sugar." . . . Dammit.
BUT THEN I found these gems:
I'm learning that recipes often can be altered and it's okay. I can't have almonds and this recipe calls for almonds - so NIX the almonds and sub in cashews and get ready for the most amazing chocolatey sugar free goodness you've ever had!
Chocolate Carmel Goodness without the Ness: An adaptation of Healthier Date and Cashew Caramel Chocolate Slice from Nadia the Good Food Cook. A huge thank you to the lovely lady for such a delicious recipe! I've made changes based on my dietary restrictions (no almonds or walnuts). You should do the same!
*Gluten Free, Dairy Free, Sugar Free
For the Crust:
1 Tablespoon Cocoa Powder (I didn't know this was sugar free!)
6 Dates - Pitted
1/2 Cup Raw Cashews
6-8 Tablespoons Ghee (which is dairy free) or Coconut Oil (for vegan) - Again I get both at Trader Joe's
Date and Cashew Caramel Filling:
400 grams dried and pitted Dates
3/4 Cup boiled water
2 Cups Cashew Nuts softened - To soften the cashews boil them in 4 cups of water for 15 minutes
1/4 Cup Maple Syrup (the NATURAL STUFF! PURE PURE PURE)
1/2 Cup melted Coconut Oil - this adds an amazing flavor so try not to sub!
1 Teaspoon Vanilla Extract
150-200g Dairy Free Dark Chocolate (again it's SUGAR FREE! Who knew)
1 Teaspoon Vegetable Oil (or another oil that won't contribute to the flavor aka a neutral oil)
READ ALL THE WAY THROUGH BEFORE YOU START! I may or may not have snatched the crust out of the oven and had to re blend it because I forgot the dates... so do yourself a favor and read this all first.
For the Crust:
Preheat your oven to 350 degrees fahrenheit. Grease an 8x8 pan, line it with wax paper, and grease the wax paper.
Put oats, cocoa, salt, dates and cashews in the blender and blend until all mixed together. Add the ghee and mix until dough forms. Press the dough into the pan and place it in the oven for 15 minutes.
Remove from oven and let it cool.
Now for the amazing caramel-ly filling that is just so so yummy!
Put the dates and the water on the stove top and bring to a boil, stir until the water is evaporated and the dates are a fairly mushy texture. Then put the dates, cashews, maple syrup, coconut oil, and vanilla extract and blend until smooth (this will take several minutes). Now spread this deliciousness over the crust and refrigerate for 4 hours. Or freeze for two hours.
Now get your double boiler. Don't have one? I don't either. So then get your pot and a bowl that fits in the top. Put water in the bottom and then put on a high heat. Put broken pieces of chocolate and oil in the top and stir continuously until it melts.
Spread the chocolate over the carmel and put it back in the fridge for 20 minutes. If it's not quite hard enough return to the fridge freezer for a little longer. I left mine in the freezer for 2 hours and it was perfect!