Butterscotch ‘Not-Chocolate’ Recipe

This is a great recipe to try if you don’t eat chocolate or want to have a break from it.

Lucuma is a fabulous ingredient in chocolate making; coconut oil is a medium chain saturated fat that is said to be more likely to increase your metabolism than be laid down as fat or cholesterol; whilst coconut palm sugar is a delicious caramel-tasting, low GI sweetener. You could use yacon syrup or any other liquid sweetener instead – they’re equally delicious, it’s just that I really like the crunchy bite that coconut sugar gives.

 

BUTTERSCOTCH ‘NOT-CHOCOLATE’ RECIPE

Ingredients
40g coconut oil (or liquid sweetener to taste)
25 g lucuma powder
10g coconut sugar
1/4 tsp vanilla powder (optional)
pinch of salt (optional)

Method
Melt the coconut oil.

Measure the lucuma and coconut sugar into a bowl, and add the vanilla powder and salt if using.

Add the melted coconut oil and mix everything together.

Pour into a mould and place in the fridge or freezer to set.

Variations
1) Brazil Nut Crunch: chop up some brazil nuts and place in the mould before pouring in the butterscotch mix

2) Chewy Toffee: place some or all of the following into the mould before pouring in the butterscotch mix: goji berries, dessicated coconut, chopped nuts, whole hemp seeds, sunflower seeds,  pumpkin seeds


To purchase any of the ingredients, click here to go to the Sweet Sensations shop

This entry was posted in Raw Food Sweet Recipes and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *