Chocolate Caramel Valentines Hearts with a Chocolate Coconut Streusel - raw vegan

By karenluvslife

Ingredients

• Base:
• 1/2 cup pitted dates
• 1/2 cup dried coconut
• 1/2 cup rolled oats
• 4 tbs coconut sugar
• 1/4 cup raw cacao nibs
• 1 tsp vanilla paste or powder
• Filling 1:
• 1/2 cup coconut butter
• 1/2 cup rolled oats
• 1/3 cup coconut sugar
• 1/3 cup thick coconut milk or cream
• 1 tsp vanilla paste or powder
• Filling 2:
• 1 ladyfinger banana
• 1 ripe avocado
• 1/2 cup dates paste or 1/2 cup soaked dates
• 1 1/2 tbs raw cacao powder
• 1 tsp vanilla paste or powder
• 1/2 tbs ground cinnamon
• Topping:
• 4 tbs dried coconut
• 2 tbs raw cacao beans or nibs
• 1 tbs coconut sugar
• 1-2 tbs maple syrup
• 1 tbs coconut oil

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Makes: 6

Add all ingredients to a blender or food processor and blend
until fine and sticky then press into a silicone heart shaped muffin pan or
similar. Can also be pressed into tarts shells

Place in the fridge to cool and harden then loosed the
bottoms before adding the fillings. (leave them in you just want to be sure
that they will remove with ease so that they don’t brake)

Add all ingredients to high speed blender and blend until
smooth then spoon evenly over the base then tap the whole lots of the bench
until the mixture is evenly spread over the base. This helps to ensure that you
get it level.

Add all ingredients to high speed blender and blend until
smooth then spoon evenly over the base then tap the whole lots of the bench
until the mixture is evenly spread over the base. This helps to ensure that you
get it level.

Add all ingredients minus 1 tbs maple syrup to a blender and
blend until fine. It will need to be loose but a little bit sticky so that when
it cools it will set on the top and not fall of.

If it seems to be too dry add the other tbs
of maple syrup.

Gently pile the mixture on top of the heart making sure to
create an even coverage with a bit more in the middle.