NZFW The Sarah Project x Salasai : Mini raw Snickers Bite and Raw Chocolate Doughnut

04: Browns

mini raw snickers bite and raw chocolate doughnut

Mini raw snickers bites:

makes 14

Base:

• 1/2 cup Nutra Organic coconut flour
• 4 dates, pitted
• 1 tbsp (heaped) peanut butter
• 1 tbsp coconut oil
• 2 tbsp Nutra Organics cacao powder

Put all ingredients food processor and blend until dough forms. Spoon 10g of the mixture into a mini silicone mold and press firm to form an even base.

Place in the freezer and make the caramel filling.

Caramel filling:

• 100g dates, soaked in warm water and drained
• 1/3 cup smooth peanut butter
• 1/3 cup coconut cream
• 3 tbsp coconut oil

Put all ingredients food processor and blend until creamy. Spoon caramel on top of the base and smooth out evenly. Put back in the freezer and make the top layer.

Top layer:

• 1 cup of soaked cashews, drained
• 50g coconut oil
• 1 tbsp maple syrup
• ½ tsp vanilla extract

Put all ingredients food processor and blend until creamy and smooth. Spoon mixture on top of the caramel and fill to the very top of the mold, use a knife to even out and put back in the freezer for a further 2-3 hours.

Pop out of the mold and store in the fridge or leave out for 20mins before serving.

Caramel drizzle:

• 1 cup coconut sugar
• 1/4 tsp salt
• 1 can coconut cream (you want the firm creamy part!)

Heat all ingredients in a sauce pan until melted together. Let it cool down before drizzling on top ofSnickerss bites.

Mini raw chocolate doughnuts:

makes 9

Doughnuts:

• ½ cup pitted dates, presoaked in warm water and drained
• 1½ cups whole oats, lightly blitzed in a food processor
• 5 tbsp raw cacao powder
• 3 tbsp coconut oil
• 2 tbsp maple syrup
• 1 tsp vanilla
• 2 tbsp warm water - might need more to make the mixture move in the food processor.

Add all ingredients into a food processor until a semi-sticky dough is formed. Take approx. 50g mixture and roll unto a ball. Use a tooth pick to poke a hole in the middle and use hands to form a doughnut. place on a lined baking tray and pop in the freezer for 20mins.

Glazing:

• 100g eighty% Pana chocolate
• 4 tbsp coconut cream**
• 1 tbsp maple syrup

Double boil (on a low heat) to slowly melt the chocolate, coconut cream and maple syrup together.

Dip the doughnuts into the chocolate mixture and sprinkle raw cacao nibs and powder for decoration.

Pop in the fridge for an hour to allow the chocolate glazing to set.

Store in an air airtight container.