Raw Coconut Caramels (GF, DF, V, P)

Raw Coconut Caramels (GF, DF, V, P)

 

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Author: One Lovely Life, adapted from Gourmande in the Kitchen

Serves: 10-12

Ingredients

For the base:

• ¼ cup raisins, soaked in warm water for a few minutes to soften, then drained
• 1 cup pecans
• ½ cup unsweetened shredded coconut
• 2 Tablespoons honey (or coconut nectar, for vegan)
• ½ teaspoon cinnamon
• ¼ teaspoon salt

For the topping:

• ½ cup coconut butter (melted or room temperature)
• ¼ cup coconut nectar
• ¼ cup honey (use all coconut nectar for vegan)
• 1 teaspoon vanilla
• ¼ teaspoon salt + a sprinkle more for over the top
• ⅓ cup chopped pecans

Instructions

For the crust:

1. Place raisins, pecans, coconut, cinnamon, honey (or coconut nectar) and salt in a food processor. Puree until the mixture starts to come together.
2. Line a 9x5 loaf pan with parchment paper. Pat the crust mixture into the loaf pan.

For the filling:

1. Puree coconut butter, coconut nectar, honey, vanilla, and salt in the food processor until smooth. Stir in the pecans. Pour over the crust. Sprinkle with salt.
2. Refrigerate for 45 minutes or so, or freeze for 20-30 minutes or until firm. Lift from the pan and slice into bars or squares and enjoy!
3. Store leftovers in the refrigerator.

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