I wanted something decadent and sweet today so I made a pan of caramel slices. The base is mostly oats and almonds, the caramel is a mix of dates and cashews, and the layer on top is simply raw dark chocolate sprinkled with some flaked salt. The result of all these glorious whole foods coming together is a luscious, rich treat that is at once nourishing and orgasmic: food for the soul and the body.
I think my most recent bout of depression is behind me now. I woke up today feeling energized, inspired and motivated. I have already had a very productive morning and can't wait to go dancing with friends tonight. I often have anxiety around social gatherings, appointments, plans, professional obligations, etc. but I find dancing in dark, safe spaces with a bunch of other rad folks is therapeutic. I can be securely anonymous and unapologetically myself at the same moment. I sweat out all my stress and go home feeling cleansed and refreshed.
These bars are perfect any time for any reason, and PLEASE eat as many as you like. Enough of attaching moral values to our goddamn food. ENOUGH! We should all be able to eat whatever the heck we like without feeling guilty or judged. I had a couple before the gym and they gave me mega energy and strength! Yay!
[ makes 9 fat slices ]
1 cup almonds
1 cup roleld oats
1 1/2 cups dates
1 tablespoon lemon juice
1/4 cup coconut oil
2 cups dates
1 cup cashews
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
1/4 cup coconut oil
1/6 cup maple syrup
3 heaping tablespoons cacao powder
To make the base: grind the almonds and oats into flour in a food processor. Add the dates and process until you form a sticky dough. Press into a lined baking pan and put in the fridge.
To make the caramel: blend all the ingredients together in a blender until smooth and thick. Spread evenly over your base and put back in the fridge.
To make the chocolate: melt the coconut oil and stir in the rest of the ingredients until smooth. Pour over your caramel and leave in the fridge or freezer until solid, at least a couple hours but preferably over night so the flavours can develop.
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