Dark Chocolate Salted Almond Caramel Bars
- Addicted to dates
- Aug 17, 2018
- 2 min read
DARK CHOCOLATE SALTED ALMOND CARAMEL BARS
This has got to be my favourite recipe since creating the vegan version of snickers bars. The maca adds a deep butterscotch flavour to the almond caramel and it also comes with many nutritional benefits . Maca full of vitamins and minerals, but I always notice that it enhances my mood when I include it in foods or smoothies. Perfect excuse to eat more treat then hey?!
These bars taste so perfect when served straight from the freezer as the caramel stays relatively soft, yet firm enough to sink your teeth into one of that perfect insta-worthy bite mark shot.
For the coating I went with shop bought dark vegan chocolate (cos I was feeling lazy) but you can make your own chocolate from scratch if you prefer.
I hope you enjoy this recipe. Don't forget to tag me in your creations if you share a pic on your Instagram
@addictedtodates
Dark Chocolate Salted Almond Caramel Bars Serves: 8 Prep time: 15 mins Cook/setting time: 6 hours Equipment: Silicone moulds or baking dish lined with parchment paper INGREDIENTS
BASE 1 cup flaked or blanched almonds 1 cup raw cashews 1/4 tsp pink Himalayan salt 1.5 tbsp maple syrup CARAMEL 10 medjool dates (pitted) 1.5 tbsp maca powder 1/2 cup almond butter 1/4 tsp pink Himalayan salt 1/2 cup oat, rice or coconut milk 1 tbsp raw coconut butter CHOCOLATE COATING 175g dark vegan chocolate 1 tbsp coconut oil
PREPARATION
BASE
Place all the ingredients in a your food processor and blitz until a dough consistency is formed.
Split the mixture into 8 parts and evenly press them into the silicone moulds to form the base for the bars.
Set aside in the freezer
CARAMEL
Add all the ingredients to a high-speed blender and blitz until completely smooth and creamy
without lumps.
Spread the caramel on top of the base mixture and scrape the top with a knife or bread cutter to ensure a flat and even surface.
Place the bars in the freezer to set overnight or for a minimum of 6 hours.
CHOCOLATE COATING
Gently melt the chocolate and coconut oil together in a glass bowl by sitting them on top of a saucepan with simmering water.
Once the chocolate has melted remove the bars from the moulds and cover your work surface with parchment paper.
Dip the bars in the chocolate and coat evenly.
Allow to set and drizzle more chocolate on top of each bar.
Place in the freezer for 10 minutes to set.
* Store these bars in an airtight container in the freezer and remove 10 minutes before serving or you can serve them straight from the freezer.
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