You've bean had!

March 21, 2016

 

I am not sure I should give away this recipe as it is soooo good - but in the spirit of yoga. Here we go

 

Dairy Free, Sugar Free, Truffle, Caramel, Chocolate Slice

 

Ingrediants

Base

1/2 tin kidney beans - drained 

dessicated coconut

Mixed, chopped nuts

Caramel

1 tablespoon Tahini

1 teaspoon coconut oil

8 dates soaked in a little boiling water

vanilla essence

sea salt a few grinds

Chocolate

3 tablespoons cocoa powder

3 tablespoons runny coconut oil

1 teaspoon of honey or date syrup

 

1) Mash the kidney beans and dessicated coconut and chopped nuts until it becomes firm

2) Press into a small shallow bowl and put in the fridge

 

3) Drain water from the dates and squish them into a paste

4) Add tahini, coconut oil, vanilla essence and sea salt

5) Mis until sticky like toffee

6) Layer over the bean base and put into the fridge

 

7) Mix the runny coconut oil, cocoa powder and honey

8) Pour over the caramel and put in the freezer

 

9) Hold out as long as you can for the chocolate to set

10) Eat quickly as the chocolate will melt

 

 

 

 

 

 

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