Adding some cinnamon to your daily diet is great for dramatically reducing insulin levels, not to mention the fact that it's a delight too!
Ingredients
Caramel Buckwheat
100gbuckwheat, soaked 1 hour, sprouted 10 and rinsed
50gcoconut sugar, powdered
8-10dropscaramel medicine flower extract
6-8dropsvanilla medicine flower extract
pinchsalt
Cinnamon Orange Caramel
First Set
40gcoconut oil, melted
55gcacao butter, melted
60gcashew butter
50gxylitol, powdered
50gcoconut sugar, powdered
3-5dropscinnamon bark essential oil
3-6drops orange essential oil
½tbsporange zeston a microplane
Second Set
40g-55g¼ - ⅓ cup warm water or milk
30g( 2 tbsp )caramel buckwheat
Calvados Ganache
100g( 3.5 oz )cacao paste
40gcoconut oil
20gcalvados
40ghoney
20gmaple
1tsptamari
Instructions
Caramel Buckwheat
Using your hands mix all ingredients in a medium mixing bowl very well.
Spread the mix onto a mesh dehydrator sheet and dry for 12-20 hours or until completely dry.
Store in a glass jar for up to 6 months.
Cinnamon Orange Caramel
In high speed blender process the first set of ingredients on low speed just to combine.
With the blender running on low/medium, drizzle in the water until you achieve a silky smooth caramel.
Pulse through the buckwheat to breakdown but leave lots of texture.
Divide the caramel equally between the moulds cavities - I used this one and cut them into 3 pieces.
Tap on the countertop to get rid of air bubbles.
Place in the freezer to firm up but not set hard, about 10-15 minutes.
Calvados Ganache
Melt the cacao paste and coconut oil over a double boiler.
Remove from the heat and whisk in the remaining ingredients.
Allow the ganache to cool to room temp before pouring on top of the semi firm caramel layer. The caramel needs to be semi set before adding the ganache so the two don’t mix.
Allow to set in the fridge for 2-4 hours or until firm.
Once set, cut into the desired shapes and finish by enrobing in chocolate.