I’m pretty stoked to be able to share a review, recipe and a giveaway for you today brought to you by Emily Von Euw (a fellow Vancouverite!!) of This Rawsome Vegan Life.
I was very excited to receive a copy of Emily’s new book, all the way to New Zealand. My first cookbook here! I just love flipping through cookbooks even when I’m not looking for something to cook…is that weird? My favourite kind of cookbook is one with lots of pictures and Emily definitely meets my requirements for that. Of course, you probably already knew that since her blog, This Rawsome Vegan Life is just smothered with drool-worthy pictures of her delicious raw dessert creations.
Rawsome Vegan Baking is no different, and there are beautiful pictures for just about every single recipe. The recipes are all unprocessed alternatives to usual baked goods. Emily uses simple ingredients like nuts, seeds, fruits, veggies, and superfoods which is exactly what I like!
I think anyone could appreciate this book from a novice raw foodie to an experienced one, and even people who may not have an interest in raw foods at all, or may be a little wary of raw foods. Hey, a good dessert is a good dessert. Your body will thank you.
I’ve only just got my NutriBullet set up here in New Zealand. Yes, I bought a second suitcase for the trip so I could pack my NutriBullet and the 30-pound voltage converter that is needed to operate it here. I like to think that David Wolfe would be proud 😉
I whipped together this dreamy recipe for Ultimate Caramel Chocolate Squares and it did not disappoint. It’s true- the hardest step was to let it sit in the fridge overnight. I can’t make any promises that I followed that rule but I’m a rebel- what can I say? Can I also just mention how stoked I was that the only brand of pure maple syrup in the grocery store here was “O’Canada” brand…love it!
Ultimate Caramel Chocolate Squares
These are way better than any packaged chocolate bar I’ve ever had, not only because they really do taste better but also since they are made with only wholesome ingredients and love! This is another great recipe to share with those who doubt that “healthy” and “indulgent” can be included in the same dish—chocolate always wins ’em over. (Emily Von Euw)
Makes: about 12
- 2 cups (290 g) raw almonds
- 1 ½ cups (263 g) pitted dates
- Splash of vanilla extract
- 1 cup (175 g) pitted dates
- 1 tablespoon (15 ml) melted coconut oil
- ¼ cup water
- Splash of vanilla extract
- Pinch of sea salt
- 2 tablespoons (30 ml) melted coconut oil
- ¼ cup (30 g) cacao powder
- 2 ½ tablespoons (50 g) pure maple syrup
- ¼ teaspoon chili powder
TO MAKE THE BASE LAYER: Pulse the almonds into flour, then add dates and vanilla and process until it begins to stick together. Press into the bottom of a parchment paper–lined 9-inch (23-cm) square baking pan and place in the fridge until you add the caramel layer.
TO MAKE THE CARAMEL AND CHOCOLATE LAYERS: Blend all the caramel ingredients until smooth, and then spread onto the crust. Then do this for the chocolate layer, too, and spread it over the caramel layer. Let it sit in the fridge overnight and then slice and serve the next day. So good.
One of you lucky readers will also have the opportunity to win a copy of Rawsome Vegan Baking! The contest is open to residents of the US and Canada and you can get yourself several entries by using the Rafflecopter entry options below. The winner will be randomly drawn on April 28th, at midnight.