Friday, January 9, 2015

Raw Hazelnut Caramel Clusters

We wanted some candy-type sweets and saw this recipe. Courtney assisted us in making these today.
This is from

For the caramel layer:
8 large organic medjool dates (pitted)
1/2 tablespoon cacao butter
2 tablespoons organic  lucuma powder
1/4 teaspoon organic vanilla extract

Prepare the caramel:1) Put all ingredients for the caramel (medjool dates, cacao butter, lucuma powder and vanilla extract) into a food processor and process until it is well combined.

For the nut layer:

1/2 cup organic raw hazelnuts (hand crushed)

1) Divide the caramel into 8 pieces, then roll into a ball shape in the palms of your hand.

For the hazelnut spread topping:

1/4 cup Raw Vegan Nutella * (we used more, about double this amount)

For the garnish:

2 tablespoons organic goji berries

Prepare the hazelnuts:
1) Using the flat surface of a butter knife, crush each hazelnut by hand into small pieces. Set aside.
Prepare the caramel layer

2) Flatten them out in the palm of your hand into a small disk shape.

3) Press down into the crushed hazelnuts, making sure it is completely covered in hazelnuts. Fill in any empty spaces by hand. 

4) With your fingers, press the hazelnuts firmly into the caramel disk to make sure they don't fall off and then put them on a piece of wax or parchment paper.

5) Put them into the freezer for approximately 15 - 30 minutes or until they have firmed up.

6) Take a small spoonful of the Raw nutella chocolate hazelnut spread and put it on the top of the cluster and spread gently until the entire top is covered.

7) Optional: Garnish with goji berries.

8) Put back into the freezer for approximately 15 - 30 minutes or until the Raw nutella has firmed up.

Store in the freezer until you are ready to serve because they will become soft and lose their shape if left out at room temperature.

1 cup raw hazelnuts
2 tsp vanilla extract
3 TBS raw cacao
4 TBS maple syrup  (we used 6 pitted medjool dates)
1/4 tsp salt (we reduced the salt to an 1/8 tsp)
1 TBS coconut oil  (we used cacao butter)
1/2 cup almond milk

blend nuts until forming a paste. Add cacao butter and continue blending until it stats to getting smooth. Add remaining ingredients and blend until creamy and spreadable.

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