Clean Chocolate Cashew Carmel Bars

Don't mind the colorless picture, and just go onto the recipe.

Clean Chocolate Cashew Caramel Bars
(Clean Eats in the Zoo)

1/2 c butter or coconut oil
1/2 c pure maple syrup
1/2 c full-fat, unsweetened coconut milk
dash of salt
3 cups cashews (if not salted, add 1/2 t salt to crust)
1-2 T coconut oil, melted
3/4 c chocolate chips*

     In a small saucepan, heat the butter (or coconut oil), syrup, coconut milk, and salt over medium heat. Place a candy thermometer in and heat until 235 degrees.
     While that is boiling (it’ll take a good 15-20 minutes), place the cashews into a food processor and process until it resembles flour.
     Add one tablespoon of the melted coconut oil and process for about 20 seconds. The mixture should be kind of stuck together, with the ability to be pressed down and still hold together. If not, add the other tablespoon of coconut oil and process again. Pour into an 8×8 pan and press down with a spatula until firm.
     Spread the caramel over the cashews and place in fridge for about 20 minutes. Melt the chocolate chips, and a teaspoon of coconut oil and stir. Pour over the cashew/caramel mixture and spread evenly. Place back in fridge for another 30-40 minutes, or until chocolate hardens. Cut into small squares and enjoy!

*It takes clean chocolate chips to make a clean dessert!

**Gluten free (just make sure all ingredients are certified gluten free), can be vegan if you use coconut oil instead of butter.

***If you don't care for coconut, use melted butter in the crust.

Clean chocolate hazelnut spread

Clean chocolate hazelnut spread.  Please notice I did not say Nutella, because if you're looking for that, it isn't here!  This stuff actually tastes like hazelnuts and the main ingredient isn't sugar.  Now, I don't (or won't) usually do picture by picture, but I think it might be helpful for this recipe.

Edited to add:  I made a batch today (5-24-13), entirely skipping the whole roasting, rubbing skins part, and it was probably my favorite batch yet!  Or maybe that's just because I haven't made it in ages and forgot how good it was.... but I plan on skipping it forevermore! 

Clean chocolate hazelnut spread

(Chocolate Covered Katie)

2 c raw hazelnuts

1 t vanilla

1/4 c cocoa powder

1/4 c raw honey

1/4 t salt

1/2 c milk

2 t oil (optional, but will be creamier)

Roast hazelnuts for 10 minutes on 400*.  Let cool for 5-10 minutes until you can rub them without being burnt, and rub what skins off you can.  In a food processor, blend the nuts until they've turned to butter.  Add all other ingredients and blend until smooth.  

Enjoy on apples, graham crackers (my fave), or anything your little heart desires!

Here's how the roasted hazelnuts should look--darkened and some skins popping off.

Notice not nearly all of the skins came off.  Don't stress about it like I did the first time!  This will be fine!

Process.  If I remember correctly, this is at one minute.  

And this is at a minute and a half.  This is when you add the rest of the ingredients.  (Adding:  it takes a few minutes if you do not roast the nuts.. don't despair!)

And process again.

Mmm!  Now to attempt some clean graham crackers to go along with this...