Any of you watching the World Cup today? Belgium is playing!!! Though I'm usually not a huge fan of football, aka soccer, I love the World Cup. Such a lovely buzz it creates.

Four years ago the world cup was held just before we left Belgium for to come and live here in Cambodia. Since Belgium did really well, our little country went crazy. And this time it looks very promising again. Just as last time we are planning on watching a few games with friends. Always fun! And this time it will be even more fun as we are surrounded by so many friends of different nationalities.

Today Belgium kicks off its first match at 10 pm and we are all going to our neighbor who installed a big screen in his garden. It's gonna be so much fun and I promised to make something sweet for everybody.

I am going to surprise them with this healthy treat. Football doesn't need to be junk food, right?

I already pre-tasted these bars earlier and I must say.....

THE BEST RAW VEGAN DESSERT I HAVE EVER MADE!!!!

I'm also taking some homemade kombucha and turmeric ginger ale. YUM!

Let's hope I can impress my friends and neighbors with this lovey treat too. As I said football doesn't necessarily needs to go hand in hand with junk food and beers. At least that is what I am gonning to prove them tonight!

RAW CHOCOLATE CARAMEL BARS FOR THE WORLD CUP

INGREDIENTS

For the base

½ cup unsalted raw almonds
¼ cup raw unsalted peanuts
2 T maple syrup
1 T shredded coconut
1 T coconut cream
¼ cup old-fashioned rolled oats
6 dates, pitted

For the caramel layer

1¼ cup dates, pitted
1 t vanilla extract
3-4 T water
1 t cinnamon powder
¼ t sea salt

For the chocolate layer

¼ to ⅓ cup extra virgin coconut oil
¼ to ⅓ cup raw cacao powder
3-4 T maple syrup

DIRECTIONS

For the base

Add all ingredients to a food processor or blender and pulse until the dough comes together. If it is
Line a 9×9-inch pan (or any other pan you have) with plastic foil or baking paper. Press the base firmly into the pan. Place in the freezer to harden while you make the other layers.

For the caramel layer

Combine all the caramel ingredients in a food processor or blender. Pulse/blend until a smooth caramel forms. Scrape down the sides often to push everything back into the blades for a smooth consistency. Add more water if needed to create a smooth, spreadable paste.
Take the base out of the freezer and spread the caramel evenly on top of the almond base and return to the freezer while making the chocolate sauce.

For the chocolate sauce

I live in the tropics so coconut oil is liquid over here. If you live in a colder climate, melt the coconut oil first.
Whisk together the coconut oil, cacao, and maple syrup. Pour over the caramel layer and put the pan in the fridge this time.