One of the most enjoyable things for me in regards to running Real Food Pledge (apart from eating lots of great food) is that I get to meet amazing and inspirational people and Sophie from Sophie’s Kitchen is no exception. Sophie’s story is amazing and I wanted to share it with you because there will be some of you who are reading this that will relate to her journey.
Sophie, who is a young and vibrant woman, suffered from a massive stroke two years ago. Unfortunately her stroke was caused by cancer treatment she received 12 years prior. The chemotherapy and radiation treatment that Sophie had received made her blood sticky and therefore clot, which was the cause of the stroke.
The stroke that Sophie suffered was devastating & she was left in a coma for one week, when she woke up she was completely paralysed down the left side of her body and faced a long road of recovery. Sophie was wheel chair bound for 5 months, she told me that during that period of time she focused her mind on what is really important in my life.
Throughout all of this Sophie has remained determined to overcome her disability. Part of her recovery and rehabilitation was real food and in particular eating a diet of raw food. Sophie is so passionate about the how real food has helped her to recover that she has started a blog called Sophie’s Kitchen where she posts amazing recipes and gathers all the information that she has learned from her journey . She is passionate about assisting others to be the very best versions of themselves.
I found this amazing recipe on Sophie’s website and wanted to share it with you. Pop over and see more of Sophie here.
- Cashew Crust
- ½ cup medjool dates, pitted
- 1 ½ cups raw cashew nuts
- 1-2 tablespoons water
- 1 teaspoon vanilla essence
- Caramel Layer
- 2 cups medjool dates, pitted
- ½ cup all natural peanut butter
- 3-4 tablespoons water
- Pinch of sea salt
- Chocolate Layer
- 1 cup medjool dates, pitted
- ½ cup all-natural peanut butter
- 4-6 tablespoon raw cacao powder
- Pinch of sea salt
- 2 tablespoon maple syrup
- Begin by making the base - Place all the crust ingredients in a food processor & blend until a smooth mixture is created.
- Place the mixture in a lined baking tray, pushing the ingredients firmly into place & put in the freezer to set while preparing the caramel layer.
- Then place all the caramel layer ingredients in a food processor & simply blend until it makes a smooth creamy paste. Pour this onto the first layer using a spatula. Place in the freezer to set while you prepare the next layer.
- Finally the third layer involves putting all the ingredients into the food processor & blending to a smooth rich paste.
- Pour this layer over the caramel topping using a spatula spread the chocolate layer on evenly.
- Place the tray in the freezer for around 30 minutes to allow all the ingredients to set.
- Mark & cut 20 squares, enjoy!