Healthy Sweets can be such a treat!

I have to admit, I do have a sweet tooth. I especially enjoy chocolate, dark chocolate.

I’m always on the look out for health sweets. I was so excited to hear Dr. Libby Weaver speak last week and buy her new book “Sweet Food Story.” Not only does it have great health info, but it’s a cook book filled with healthy sweet foods. Yes there is such a thing.

[tweetthis]If you deprive yourself of the occasional sweet, the cravings creep in later causing you to overindulge.[/tweetthis]

Granted, you’re not going to be eating these foods day in and day out, but for a weekend treat, these are just awesome. The recipes are gluten free, dairy free and sugar free. I know what you’re thinking, “They must be flavor free as well!” On that one, you are wrong. I made Caramel Slice bars with my son over the weekend and they were so incredibly yummy my mouth was just jumping for joy. I’m not kidding.

Here is the recipe. I modified it a bit as the caramel filling was a bit thinner than the photo so I increased the quantity of almond butter. I hope you enjoy the recipe and buy her book if you love cooking and sweets.

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Caramel Slice

Base
2.5 cups raw pecans
1 cup shredded coconut
8 dried date, pitted and chopped
1/2 teaspoon vanilla paste, I couldn’t find paste, but I could find powdered. I’m sure you could also use extract.
1 tablespoon maple syrup, the real stuff
2 tablespoons psyllium husk, I used USANA Fibergy
2 tablespoons filtered water
pinch of salt, I used sea salt

Caramel Filling
1 cup coconut oil, melted1 cup almond butter, raw
1/2 teaspoon vanilla paste, see note above
1/4 cup maple syrup, real stuff
Pinch of salt

Chocolate Icing
130g cacao butter, melted *I weighted it on my scale. I’m sure you can find the measurement in liquid form. I got the cacao butter at a local health food store. It comes in a bag and is in big white chunks.

1/2 cup raw cocoa powder * I increased this measurement as it worked better.
1/4 cup maple syrup1 tablespoon honey

1. Add all the base ingredients into a food processor and process until well combined.
2. I used a 9×13 pan and lined it with parchment paper.
3. Press the base ingredients along the bottom of the pan and place in the freezer while doing the caramel filling. 4. Place all the caramel filling ingredients into food processor. Start on low and then go to high until all the ingredients are well combined.
5. Pour the caramel over the base layer and return to the freezer.
6. Melt the cocoa butter in a saucepan. When it’s melted, remove from heat and whisk in the rest of the ingredients for 2 minutes.
7. Return the pan to the freezer for 5 minutes to set.

Serve immediately, or keep in the fridge for later. If left at room temperature, the whole thing starts to melt. It’s quite tasty right from the fridge.

What I love about this recipe is the coconut oil is so good for you. Your body will use the energy more efficiently and the skin will love it too.

Enjoy this healthy sweets recipe and let me know what you think.

Grab the New Book!