Salted Caramel Chocolate Bars | vegan
Zubereitungszeit1 Std.
Resting Time3 Stdn.
Portionen: 14 Bars
Zutaten
Nut Base
- 110 g almonds grounded
- 100 g pecans (+50g for topping)
- 70 g peanuts unsalted
- 3 EL maple syrup
- 3 EL coconut oil melted
- 1 EL nut butter of choice
- 1 pinch of sea salt
Salted Caramel
- 340 g soft dates pitted
- 2 EL tahini
- 2 EL peanut butter
- 2 EL coconut oil melted
- 200 ml almond milk
- 80 ml water
- pulp of a vanilla bean or vanilla extract
- 2 pinches of sea salt
Schokolade
- 70 g dark chocolate of choice
- some coconut oil
Anleitungen
- Soak the dates in some hot water for about 10-15 minutes. In the meantime, grease a 20x20cm baking tin (or baking tin of choice) and cover with parchment paper.
- For the salted caramel, puree the soaked dates with almond milk and water until creamy. Add all the remaining ingredients of the caramel and mix well. Pour the tahini-date caramel into a jar.
- For the nut base, put the nuts in a mixer and chop finely. Add all the other ingredients of the base plus 3 tbs of the tahini-date caramel and mix through. The result should be a crumbly, sticky mass that can be easily squeezed between the fingers.
- Pour the nut base mixture into the baking tin lined with baking paper. Press down well and evenly. Now apply the salted tahini-date caramel evenly to the nut base. Then place the mould in the freezer for at least 3 hours until the caramel has set.
- For the chocolate icing, melt the chocolate with a little coconut oil in a water bath. Take the baking tin out of the freezer and carefully lift the bar block out of the baking form. Cut into desired bars with a sharp knife. Cover the bars with the remaining pecans and pour liquid dark chocolate over them.