Going Coconuts!

Hi ya! How's tricks? Keeping up with your New Year's Resolutions? I resolved not to make any this year. That way, I won't break any! Smart move, eh! Good to see you. While you sip your coffee and munch on a VT, I am going to see if I can tempt you with a low-fat treat...

If coconut oil isn’t already a staple ingredient in your kitchen, it will be after making this caramel slice from the coconut guru herself, Brynley King. Author of Going Coconuts, Bryn is all about eating clean and living green. Her family have been growing and producing organic Banaban Extra Virgin Coconut Oil in Fiji for the past 10 years (Bryn’s father Ken is an indigenous Banaban Pacific Islander). The family promote native-made products and help support the local communities on the island through their farm. Conscious coconut oil and guilt-free dessert?

Coconut oil is full of Medium Chain Triglycerides; these fatty acids are a great source of energy and can contribute to maintaining and lowering cholesterol levels, boosting immunity, improving bone health and enhancing brain function. And on top of all this, you can use coconut oil for almost every other purpose you can think of (here are a few ways). Some people even put it in their coffee! Seriously, what can’t coconut oil do?

Coconut Caramel Slice

ingredients (makes 16 slices):
nutty base
½ cup almond meal
½ cup walnuts
3 tbsp coconut nectar syrup or rice malt syrup
¼ cup raw cacao powder

crunch layer
1 cup almond meal
½ cup coconut flour
½ cup desiccated coconut
2 tbsp coconut nectar syrup or rice malt syrup
1 tsp vanilla extract

gooey caramel layer
3 cups dates, pitted
2 tbsp coconut milk
2 tbsp coconut butter
1/3 cup coconut oil

chocolate drizzle topping
1/3 cup coconut oil, melted
¼ cup raw cacao powder
¼ cup coconut nectar syrup or rice malt syrup

method:

1. Line a square or rectangle baking tray with baking paper. This will ensure your treat will be easily lifted out of the tray without compromising your layers. (Try not to use a very large baking tray, as you want your slices to be plump.)
2. To start off your treat, grab all of your nutty base ingredients and place into a food processor and blend.
3. Place the base ingredients in the tray and firmly press down the mixture. Place the tray in the freezer while you work on your next layer.
4. The same method again for the next layer—place all the crunch ingredients into the food processor and blend.
5. Place the crunch mixture in the tray and firmly press down the layer. Place the tray in the freezer while you work on your next layer.
6. Now the best bit, the caramel layer! Place all ingredients in your food processor and blend. If your dates are sticking to the sides simply scrape the sides and keep blending.
7. Pour the caramel mixture into the tray and even out the mixture (a spatula is best for this part to even out the gooey caramel). Place the tray in the freezer while you work on your next layer.
8. Finally the chocolate layer! In a mixing bowl mix all ingredients together until you have a smooth consistency. Pour over the slice and freeze overnight or for at least 4 hours.

Tip: when cutting your slices use a warm, sharp knife to ensure your slices cut clean.

Source: http://blog.lululemon.com/raw-coconut-caramel-slice/?cid=outbrain_fooddrink_caramelslice

  
I have to say that I haven't tried this yet but it looks delicious. If you want to beat me to it, don't forget to upload me a slice along with your report!

See ya, eh!

Bob

Oh and here's Bryn and her book (No, I am not selling it...just passing the info along in case you are interested!) Find your copy of ‘Going Coconuts’ here for more delicious recipes. It is $15.95 AUD or $15.28 CAD or $12.95 USD or 8.53 GBP or 426 THB and has 210 pages of all-coconut recipes.