This is my quick dessert to whip up when we have last-minute guests. Gluten-free, dairy-free, raw and vegan. It's one of those raw desserts that doesn't require a blender if you don't have one (see alternatives later). Once you get the hang of it, it takes about 10 minutes to make, 30 minutes for setting time and even quicker to eat. Over the years I've cut back on the sweetener to only 2 tablespoons of maple syrup. The rest of the sweetness comes from the dates. The great thing is you don't feel the sugar slump after eating and the sesame in tahini is a rich source of calcium and magnesium (great for nerve function), methionine which helps liver detoxification, and high in B1, B2, B3, and B5.
Ingredients:
Crust:
2 1/2 cups mixed nuts and seeds (almonds, pepitas, sunflower, flaxseeds) blended to a meal
8-10 Medjool dates
1/3 cup of melted coconut oil
Caramel filling:
2 cups unhulled tahini
1/3 cup coconut oil
2-3 Tablespoons maple syrup (or more to taste but remember the dates are sweet)
1 tsp vanilla extract
Big pinch Celtic sea salt
Chocolate topping:
3 tsp cacao powder
1/3 cup coconut oil
You'll also need a 28 x 18 cm slice tin and some GLAD cling wrap.
Instructions
Crust:
2 1/2 cups mixed nuts and seeds (almonds, pepitas, sunflower, flaxseeds) blended to a meal
8-10 Medjool dates
1/3 cup of melted coconut oil
- Blend chopped dates and coconut oil to make a thick paste.
- Add to mixed nut and seed meal and squash together with your hands until it comes together and holds.
- Line a 28 x 18 cm slice tray with GLAD cling wrap (this helps you lift out the slice when it’s ready) and press the mixture down evenly.
Tip: you can add more coconut oil if the mixture is too dry.
Caramel filling:
2 cups unhulled tahini
1/3 cup coconut oil
2-3 Tablespoons maple syrup (or more to taste but remember the dates are sweet)
1 tsp vanilla extract
Big pinch Celtic sea salt
- Stir all the ingredients briefly till blended.
- Pour the mixture over your crust.
- Sprinkle a pinch or crack some Celtic sea salt over the top.
- Freeze.
After it’s firmed (about 20 minutes) you can add your topping. It's best to not have the filling too cold otherwise your coconut oil will set before you have time to spread it.
Chocolate topping:
3 tsp cacao powder
1/3 cup coconut oil
- Sift the cacao powder and mix with melted coconut oil. Allow to cool a little before pouring on top of the filling. Quickly tip the dish to fill in the gaps.
- Freeze until firm (about 20 minutes).
Cut into squares using a hot knife (run under hot water) to get a clean cut.
Store in the freezer (if there's any left!). A bonus with this raw dessert is it doesn't need to be thawed before you eat it!
Alternatives:
- If you don't have a good blender you can buy an almond meal for your base.
- Medjool dates are nice and soft so you can dice them up and squash through the nut meal mixtures
- The recipe is fairly flexible so if you find you don't have enough filling or topping to fill your gaps just top up your ingredients. Coconut oil is just there to help everything set and hold its shape.
Osteopath, Herbalist, Western Acupuncturist & Psychosomatic Therapist.
Jin is an intuitive therapist with 12 years of clinical experience. Her passion is the mind-body connection and how our physical body is a manifestation of our emotional state. She loves to get to the root of people's issues by delving deeper.
Jin's areas of special interest are frozen shoulder, jaw pain, sacro-iliac joint pain and pregnancy related issues.
Favourite technique: Jin uses a variety of treatment modalities but her favourite for getting results is dry needling and psychosomatic therapy.
Yummo! But seriously 10 L of tahini???
Haha yes I know… Tahini fiends in this household. There wasn’t room for the 10L bucket of coconut oil in the picture. How many caramel slices can I make from that?