CHOCOLATE CARAMEL BARS

  • 100 g coconut flour
  • 100 g oat flour
  • 60 g coconut oil
  • maple syrup 60 ml
  • 1 teaspoon vanilla powder
  • pinch of salt

For the caramel:

  • 400 gr. date palm
  • 100 ml of water
  • Almond oil 2 tablespoons
  • pinch of salt

For the chocolate layer:

  • 150 g cocoa butter
  • 35 g cocoa powder
  • 8 tablespoons of maple syrup
  • pinch of salt 

To make the base, melt the coconut oil over low heat, then mix together the coconut flour, oat flour, maple syrup, and salt until the dough is shaped. Put on a baking sheet with non-greasy paper and lay the dough on it. Place the tray in the freezer while making the caramel.

It is enough to mix almond oil, water and salt in a blender until the caramel forms a smooth paste. Spread this mixture over the top of the oat base and put it back in the freezer for at least an hour to fully set. Make chocolate by melting all the ingredients with gentle heat, stirring constantly. When ready, you can take the tray out of the freezer and cut into 16 equal bars. Submerge each glass in the chocolate and leave on a rack to set. To make sure the chocolate is evenly coated, you need to dip each bar at least twice. Then sprinkle a little bit of salt on each stick as you set it.

Once prepared, place it on a plate and let it sit in the fridge for a few minutes before enjoying! Then store leftover bars after serving in the refrigerator or in the freezer if you want them to last longer.

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