A while back I heard this quote in a podcast that I listen to by Rob Bell. He was interviewing a Rabbi and this man spoke about wanting to be an original voice in his teachings and his community. The way he put it was something like this —
“I want to be an original voice within the echoes.”
And, immediately upon hearing that, it struck something in me.
Chefs ( raw and cooked alike ) are always working from a basis of traditional recipes, and tweaking them, to make them original to us as professionals, as artists in our field and as individuals. Sometimes, you know what the people want and what they will respond well to, but you feel like you’re cheating yourself by doing it because it doesn’t challenge you and it doesn’t force you to explore yourself and your abilities further. It’s the art of finding the balance between expressing yourself, challenging yourself and giving people what they want and will enjoy most. This is the delicate balance to navigate as a professional chef.But then I heard this next quote, by Rob Bell, and it changed that way of thinking for me —
“There might be one hundred people doing what you’re doing, but, none of them are you.”
And this quote hit me right away and gave way to the balance I was attempting to achieve. It’s not about being wild and crazy and different in every recipe I create. It’s about being me in every recipe I create. It’s about creating it from a place of love and passion. It’s about pushing myself in a way that might not be visible to the public, but that I know I have pushed myself. And, most of all, it’s about expressing myself truthfully and sharing myself with you.
A bit deep for a recipe post, sure, I get that, but, that’s who I am and how I roll. I’m a traditionally trained chef with a heart and soul that wants to touch others’ hearts and souls. What can you do ?! 🙂
That back story is leading to this. My assistant and great buddy, Andrea (aka dR, dRE or dR. dRE) suggested that I post this recipe and my immediate response was, “Meh. I’m not feeling it. It’s an overdone recipe post.” To which she replied, “Yes, but I think it’s what the people want.”
I think she’s right. So, this one’s for you. I think the caramel recipe alone is going to blow your mind, if not the culmination of all three layers together. The base is the perfect balance of sweet and biscuity goodness, the caramel is rich in vanilla and caramely flavours, gooey when set in the fridge and holds well at room temp and, the ganache is everything you want in a ganache — deep, dark, silky smooth chocolate goodness.
In retrospect, this is a vital recipe to share. Let’s everyone thank the dR. for suggesting it.
Shortbread Layer
45g ( ¼ cup ) coconut flour
45g ( ¼ cup ) lucuma
100g ( ¾ cup ) oat flour
100g ( 1 cup ) coconut sugar
10g ( 1 tbsp ) psyllium husk
60g ( ¼ cup ) cacao butter, melted
60g ( ¼ cup ) water
- In food processor blend first set of ingredients to combine.
- Add the water and melted cacao butter and process to combine – the consistency should be such that when you squeeze it into a ball in your hand it holds shape and doesn’t crack if you gently press it.
- Line a square baking tin of your choice with cling film or use a silicone baking tin.
- Press the dough into the base of the tin.
- Use the back of a measuring cup to press the mix evenly into the base to avoid finger marks in the dough.
- Set in the fridge while you make the caramel.
Caramel Layer
100g (½ cup ) coconut oil, melted
75g ( ⅓ cup + 1 tbsp ) cacao butter, melted
30g ( 2 tbsp ) lucuma powder
30g ( ¼ cup ) mesquite powder
75g ( ½ cup ) xylitol
75g ( 3/4 cup ) coconut sugar
75g ( ½ cup ) warm water
- In high speed blender combine all ingredients and blend on high speed until smooth and creamy.
- Pour the caramel on top of the biscuit layer.
- Set in the freezer while you make the ganache.
“Milk” Chocolate Ganache Layer
75g ( ½ cup ) cashews
120g ( ½ cup ) warm water
50g ( ½ cup ) coconut sugar, or to reach desired sweetness
15g ( 1 tbsp ) chocolate powder
100g ( ½ cup ) cacao paste, melted
- Combine all ingredients in a high speed blender and process on high until smooth and creamy.
- Once the caramel is set to the touch, you can pour the ganache layer on top.
- Set the whole thing in the freezer till set enough to slice, about 2-4 hours.
- To achieve a clean slice, dip your chef knife in hot water, dry it with a towel and slice immediately. Repeat this process after each slice.
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Is there something other than xylitol I can use in the recipe?
Yeah, you can just use coconut sugar in place of xylitol.
great! Thank you!
Hi! First of all, thank you for share your recipes! Could I replace xylitol for more coconut sugar or other swettener? Thank you!
Yep, no problem.
Amy, these look amaaaaazing!! ??? You’ve really outdone yourself this time, I’m so glad you listened to dre! I was also pleased and relieved to see no nuts or seeds were used in the base….I know it would alter the flavour but would coconut work in the ganache too, to replace the cashews?
Yeah, definitely. Use coconut butter, if you can.
Thanks, dRE! 🙂
What size pan did you use to achieve that thickness? Thank you 🙂
It was a 6 inch round spring form pan, actually, as I didn’t have a square tin.
Great recipe! Could I use dates instead of xylitol?
I’d go with more coconut sugar rather than dates. The dates will make it a softer caramel and mean it doesn’t slice as well and hold up as well.
Hello Amy:
Thank you for including the (cup) ratio as this makes converting your recipes much easier to follow for those of us who still do not have a kitchen scale 🙂 This looks like a really good shortbread !
Is there anything I could use instead of cacao paste?
Hey Tracy, Yeah, you can use cacao butter and increase the cacao powder so it’s the strength that you like.
I thought that might be the answer, thanks for the clarification. You really are an inspiration Amy. Thank you, I love your recipes. Awesome ?
Thank you 🙂
Thank you very much Amy, can’t wait to try this one. Appreciated.
These look amazing! Is there a substitute for the oat flour? I don’t do well with grains.
You can definitely sub, it might be a little more dense, but I’d increase lucuma by 20g and add 80g ground almonds or cashews. That should do the trick 🙂
Hi Amy, your assistant Dr.DRe was right this kind ob treat It is I was looking for this weekend . Love Lisiane
Brilliant. Let us know how it turns out 🙂
Need to make this ASAP! 🙂 Is there something I could substitute the mesquite powder with? And would it be possible to make this in a fridge instead of a freezer? Thanks for sharing this beautiful recipe!
Hey Siobhan, You can use lucuma in place of the mesquite, but the mesquite is really a great flavour in the caramel. Yeah, you can do it in the fridge, it’ll just take double the setting times.
Alright, great, thank you so much!
It’s in the freezer as I type… 🙂
I just wanted to thank you SO MUCH for putting the conversion measurements for us here in the U.S., it makes life so much easier 🙂 🙂
Absolutely. Thanks for taking the time to write.
Your food looks so clean. I can’t wait to try these recipes. Thank you
You’re very welcome. Thank you for writing. 🙂
hello,
thank you for amazing recipes!
What do you think about exchanging the psyllium husks with tocotrienol powder?
And chocolate powder , did you mean cacao powder raw?
Thanks
There’s nothing that really replaces the psyllium as it brings a softness and springiness. However, if you don’t want to use it, you can omit it and bring the water down by half. And, yes, chocolate powder is either raw or cooked cacao / chocolate powder. 🙂
Thank you so much for this recipe, I just made them and they look and taste amazing. I can’t believe the caramel, it just tastes so good. Will they keep for a few weeks in the freezer?
Definitely will keep in the fridge for a few months I’m so glad you liked it! That caramel recipe is my pride and joy. 🙂
Thank you Amy, this is a very rich and very delicious recipe I just made for special guests tomorrow. I am German and live in Montreal and here are few raw vegan places, but there is no cake like that. I had some difficulties with the measure. I used the measure g. The cup didn’t match. In the crust was the 1/4 c lucuma 45 g and in the caramel 30g. The same with coconut sugar. For the coconut sugar, I used maple sugar , for us it is local and we get it from a maple sugar farm in Quebec. The taste is great. Sunny wishes from the other side. Sabine
Whoops. Thanks for catching that. Cup measurements are always inaccurate, to be honest. There’s a lot of room for error as everyone will measure cups differently. My gram measurements are always spot on. But, no excuses, I shall correct that. 🙂
Lovely post Amy!
“It’s about being me in every recipe I create.”
Well said.
Thans, MJ. 🙂