150 gr of powdered coconut/cane sugar (simply grind the sugar in a blender or spice grinder until fine)
Strawberry Coconut Cream Filling
150 gr of coconut butter
3/4 cup of coconut milk (room temperature)
2 tbsp of powdered xylitol (or use 1/4 cup of maple syrup and 1/2 cup of milk)
1 1/2 tsp of dried strawberry powder (if you can’t find it, use 1 tsp of beetroot powder and 2-3 drops of strawberry extract
1 tsp of vanilla extract
punch of salt
3-4 medium strawberries chopped
For the chocolate, if you have a high speed blender, place the cacao butter and blend until it starts to melt. Then add the rest of the ingredients until smooth. Make sure to not overheat the chocolate.
If you have a normal blender, simply melt the cacao butter first over a bain marie (as explained above), then transfer to a blender and add the remaining ingredients.
1/2 cup of cacao butter (or coconut oil although cacao butter gives the crust more of a biscuit texture). You could also use soft dried fruit like dates or apricots to bind and sweeten instead of coconut sugar and cacao butter. I would start with 1/2 cup and add more if needed
optional: 2 tbsp of dried raspberries
3 cups of cashews, soaked in warm water for 30 to 60 minutes
1/4 cup of water
1/4 cup of coconut kefir or plant based yogurt
1/2 cup of melted coconut oil
3/4 cup of melted cacao butter
1/2 cup of maple syrup
1 tsp of vanilla
1/2 tsp of ground nutmeg
juice of one lemon
1/4 tsp of salt
1 cup of chopped strawberries plus a few slices to decorate the top
1 1/2 tsp of vanilla powder or 1 tsp vanilla extract
1 pinch of salt
1/2 tsp of cinnamon
1/3 C of date paste (1 1/2 cups of water blended with 1 cup of soft dates) or 1/2 C of medjool dates
1/3 C of maple syrup
1/3 C of melted cacao butter
2 tbsp of lucuma powder
Favourite bar of chocolate for dipping (100/200 gr)
Place the almonds/pecans, vanilla, salt and cinnamon in a food processor and blend until the pecan start to form a nut butter consistency. Don’t let it become runny as a nut butter would be, just enough so it’s completely smooth.
Add the lucuma, date paste, maple and cacao butter and process until creamy.
Remove the caramel from the food processor and place into a square tin lined with parchment paper, flattening it out with a spatula or your hands making sure it’s at least 1 inch/1.5 cm thick.