Heathy Vegan Caramel Bars
I AM SO EXCITED to share this recipe with you! Can you tell?
These bars are seriously so insanely delicious. A biscuity-nutty base , topped with a creamy date caramel and a cracked top of dark chocolate. I am seriously salivating over these while writing this post.
When making these I did attempt to cut smooth bars with a perfectly clean layer of the dark chocolate but in reality as I cut them, the chocolate cracked everywhere. But you know what? I am okay with that because they tasted insanely good and it goes to show - ‘don’t judge a book by Its cover’ :)
I they may look a bit complicated to make but trust me, they really don’t take that much effort or time to make. So, there is really no excuse not to make and devour them.
50g desiccated coconut
dash of cinnamon
1 tsp vanilla essence
pinch of salt
4 tbsp maple syrup
4 tbsp almond milk
2 tbsp tahini
4 tbsp almond milk
80g dark chocolate (I use 85%)
For the base, blend together the oats, cashews and coconut in a food processor until a coarse flour. Add in the rest of the base ingredients and blend until a sticky mix has formed. Press the mix into a lined baking tin and place in the freezer.
For the caramel, blend all the ingredients in a food processor until a smooth paste has formed. Remove the tin from the freezer and spread the caramel on top. Put the tin back in the freezer for 2 hours.
Just before removing the tin, melt the dark chocolate in the microwave or over a saucepan of hot water. Pour this mix over the caramel layer and smooth it out. Put the tin back in the freezer for another half an hour before removing it and chopping the slab into bars or squares with a sharp knife.
Store the bars/ squares in an airtight container in the fridge.
IF YOU GIVE THIS A GO LET ME KNOW. TAG ME IN YOUR PHOTOS ON INSTAGRAM @DANCINGFOODY AND #DANCINGFOODY.