Our thanks go out to Georgie Young - resident chef at Vivo Life and author of the fabulous Greens of the Stone Age website.
Perfect for aiding endurance - or just a very tasty treat!
For the chocolate ‘nougat’
1 cup soaked raw cashews (must be soaked for at least 8 hours or overnight)
1/2 cup ground almonds
2 scoops Vivo Life PERFORM (any flavour, I used Salted Maca Caramel)
2 tbsp cacao powder
3 medjool dates (pitted)
2 tbsp/30ml raw coconut sugar
1.5 tbsp/22.5ml cacao butter (melted)
1.5 tbsp/22.5ml coconut oil (melted)
Pinch of Himalayan pink salt
For the ‘caramel’
1/2 cup pitted medjool dates (packed)
1 tbsp/15ml raw almond butter
1 tbsp/15ml coconut cream (optional but yummy)
1 tbsp/15 ml raw coconut sugar
1 tbsp/15ml Vivo Life Organic Gelatinised Maca Powder
2 tsp/10ml cashew/almond milk
Pinch of Himalayan pink salt
For the raw chocolate
150g cacao liquor/solids/paste*
150g cacao butter
7 tbsp/105ml maple syrup
* you can replace cacao liquor/solids/paste by 75g of cacao powder and increasing the cacao butter to 225g
Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-sick paper and set to one side.
Drain and rinse your soaked cashews under a warm tap until the water runs clean. Be sure to shake off as much moisture as possible. Place all of your nougat ingredients into a food processor and blend into a nice smooth dough. Be sure to scrape down the sides frequently in order to catch every last bit! Scoop out the nougat into your brownie tin and press in your nougat layer, flattening with your hands into a nice even layer. Place into the freezer until needed.
It's now time to make your raw caramel layer. Combine all of the ingredients for your caramel into the bowl of your food processor and blend into a nice smooth paste. Remove your brownie tin from the freezer and using an offset spatula spread evenly until smooth and even. Place into the freezer until set (about 30 minutes).
Place your raw chocolate ingredients over a bain-marie/double boiler on a low heat and melt the ingredients until fully combined. Be sure to give a good stir, pour into a tall glass or large but shallow bowl, and set to one side to cool down until luke warm and thick.
Remove your brownie tin from the freezer and slice into 8 equal sized bars. Set up a wire rack with a piece of greaseproof paper underneath as things are about to get messy!
Take a bar and immerse into the raw chocoalte mix until fully coated. Remove using two forks and let as much excess chocolate drip as you can before placing onto the wire rack. Repeat for all 8 bars. When the chocolate begins to dull down and dry a bit slide a fork underneath each bar and gently lift it off. Repeat the dipping process for each bar 2 or 3 times until all of the raw chocolate has gone.
When each bar has begun to dry lever off with a fork as you did before and place into a box or onto a tray lined with greaseproof paper and place into the freezer until fully set - about 15 minutes. Remove and store in an airtight container in the refrigerator/freezer and consume within 1-2 weeks.