THIS RECIPE IS : Dairy Free RawVegan
INGREDIENTS
For the chocolate
1 cup organic coconut oil (melted/liquid)
1/2 cup organic raw cacao powder
1/4 cup organic maple syrup (or organic raw agave nectar)
For the creme filling
1/2 cup organic cashew butter
1 1/2 cup strawberries (fresh or thawed)
1/2 cup organic coconut oil 1/4 teaspoon pink himalayan salt
1 – 2 tablespoon organic maple syrup (or organic raw agave nectar)
1/2 lemon (juiced)
1/2 teaspoon organic vanilla extract
PREPARATION
1. Add all the ingredients for the creme filling in a food processor and process until smooth and creamy.
2. Put all the ingredients for the chocolate topping in a medium sized bowl and stir until well combined.
3. Using a chocolate mold or ice cube tray, spoon a tablespoon of chocolate topping into each mold.
4. Add a tablespoon of the creme filling on top of the bottom chocolate layer (see Tip #1 below for another option).
5. Add another tablespoon of chocolate topping on top of the creme filling (see Tip #1 below for another option).
6. Put in the freezer for approximately 20 – 30 minutes or until hardened (see Tip #1 below for another option).
7. Remove and leave out on the counter for a few minutes before removing from the mold/ice cube tray and eating.
8. Keep in freezer until you are ready to eat because they will soften at room temperature. Enjoy!
NOTES If you want them to be "pretty" without the strawberry creme showing through the bottom and have a solid chocolate appearance on the exterior, follow these instructions:
After you pour the bottom layer of chocolate, put them in the freezer for about 10 - 15 minutes or until the chocolate hardens.
Then pour the strawberry creme center on top and put it back in the freezer for 10 - 15 minutes or until it hardens.
Then pour the top layer of chocolate and return them to the freezer for another 10 - 15 minutes.
