If you think that raw desserts are just summer, think again! Practically Raw Desserts by Amber Shea Crawley is chock full of delicious dairy-free indulgences that are perfect for fall treats and holiday season sweets. What could be better to serve Thanksgiving guests than a Deep Dish Caramel Apple Pie? Or how about some Pecan Chai Spice Bars for your fall gathering? If you like to give food gifts for the holidays, there are plenty of recipes here that make perfect holiday sweet treats, such as Marzipan Buckeye Bars, Sugar Cookie Cutouts, Russian Tea Cakes, Pecan Shortbread Cookies and Classic Cacao Truffles.
Practically Raw Desserts also has a chapter dedicated to candy making that is full of treats perfect for serving at Halloween parties, handing out to little trick-or-treaters, or even just for treating yourself! These raw confections are totally free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, starch, and many recipes are also free of oils, nuts, and added sugars. How about some Cashew Butter Cups for your spooky celebration? Or perhaps a few Turtle Bites? Or maybe you’d like some of these Salted Tahini Caramels, which can be enjoyed straight out of the freezer…
Salted Tahini Caramels
Ingredients:
- 1/2 cup tahini
- 1/4 cup coconut flour
- 1/4 cup coconut nectar
- 1/8 teaspoon coarse sea salt
Preparation:
Combine the tahini, coconut flour, and coconut nectar in a medium bowl and stir until very well-mixed (the mixture will be thick). Pour into a small glass container (lined with plastic wrap or waxed paper for easy removal, if desired) or divide between mini muffin cups. Sprinkle evenly with the sea salt and freeze until very firm. Once frozen, slice into bite-sized pieces with a very sharp knife. Enjoy straight out of the freezer.
Store the caramels in an airtight container in the freezer for up to 3 months.
Yield: 16 small caramels
From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.
we do not get cocnut nectar in my neck of woods. Is there something I could use in stead?
I have no idea what coconut nectar is, but I’m assuming it’s a sweetener. Maybe cream up some coconut sugar in a little water, try agave or maple syrup?
Try Brown Rice Syrup instead of coconut nectar. 🙂
Hi Elisabeth,
Instead of coconut nectar you can use agave nectar, maple syrup or another other liquid sweetener.
These look spinningly delish! Thanks for sharing the recipe!
I found coconut nectar online at iHerb…yay!
http://www.iherb.com/Coconut-Secret-Raw-Coconut-Nectar-Low-Glycemic-Sweetener-12-fl-oz-355-ml/24095
How yummie! Crazy about tahini and have to give this a go.
These look really good! How inventive! I love tahini-can’t wait to make these
I am not loving this coconut everything trend. I’m allergic. Do you know of another flour that is a good substitute. They are not all created equal that’s for sure.
Sorry Michelle, there’s no substitute for the coconut flour in this recipe.
I am officially drooling! Thanks for sharing at vegetarianmamma.com’s #glutenfreefridays link up!