04/27/2018Desserts - Bites, to give
Vegan Caramel Chocolate Bars
Servings
6
Ingredients
Cups
- -peanuts 80 (g)
- -dark chocolate 200 (g)
- -sugar 160 (g)
- -soy cream 90 (g)
The cookie
- -all-purpose flour 90 (g)
- -coconut oil 40 (g)
- -sugar 50 (g)
- -salt 1 (pinch)
- -baking powder 0.5 (tsp)
- -plant-based milk 30 (mL)
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Steps
- Melt the baking chocolate, either in a double boiler or in the microwave, and pour it into your molds to coat all sides. Turn the molds upside down on a rack so that the excess drips off. Place the molds in the freezer.
- Prepare the shortbread crust: Preheat the oven to 180°C (350°F). Mix the flour, sugar, salt, and baking powder. Add the margarine or soft coconut oil by hand and incorporate it to create a sandy texture in the mixture. Pour in the plant-based milk to form a dough. Roll it out to approximately 0.4 cm (1/6 inch) thickness (trying to make a rectangle, roughly) on parchment paper. Place it on a baking sheet and bake for 15 minutes. As soon as you take it out of the oven, cut out rectangles the size of your molds to make the base of your chocolate bars.
- Prepare the caramel: In a saucepan, heat the sugar, without water and without any utensils, to make a dry caramel. You can gently swirl the saucepan to help the melted sugar move over the still-dry sugar to achieve a more evenly caramelized result more quickly. At the same time, heat the plant-based cream, for example in the microwave. Once the sugar is well melted and caramelized, remove from the heat, and pour in the cream, mixing it with a wooden spoon. Transfer the caramel to a bowl to cool, and you can add a bit of sea salt. Crush the nuts, peanuts, almonds, etc., and mix them into the caramel.
- Pour the walnut caramel into the chocolate-coated molds from earlier. Cover with a rectangle of shortbread cookie. Melt the remaining chocolate to seal the chocolate bars. Place the molds back into the freezer for about 30 minutes. Unmold and keep them in the fridge :)
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Vegan Caramel Chocolate Bars
For: 6 pcs.Difficulty: HardPreparation: 40 minCooking: 25 minFridge: 30 min
Ingredients
- -peanuts 80 (g)
- -dark chocolate 200 (g)
- -sugar 160 (g)
- -soy cream 90 (g)
The cookie
- -all-purpose flour 90 (g)
- -coconut oil 40 (g)
- -sugar 50 (g)
- -salt 1 (pinch)
- -baking powder 0.5 (tsp)
- -plant-based milk 30 (mL)
Steps
Steps
- Melt the baking chocolate, either in a double boiler or in the microwave, and pour it into your molds to coat all sides. Turn the molds upside down on a rack so that the excess drips off. Place the molds in the freezer.
- Prepare the shortbread crust: Preheat the oven to 180°C (350°F). Mix the flour, sugar, salt, and baking powder. Add the margarine or soft coconut oil by hand and incorporate it to create a sandy texture in the mixture. Pour in the plant-based milk to form a dough. Roll it out to approximately 0.4 cm (1/6 inch) thickness (trying to make a rectangle, roughly) on parchment paper. Place it on a baking sheet and bake for 15 minutes. As soon as you take it out of the oven, cut out rectangles the size of your molds to make the base of your chocolate bars.
- Prepare the caramel: In a saucepan, heat the sugar, without water and without any utensils, to make a dry caramel. You can gently swirl the saucepan to help the melted sugar move over the still-dry sugar to achieve a more evenly caramelized result more quickly. At the same time, heat the plant-based cream, for example in the microwave. Once the sugar is well melted and caramelized, remove from the heat, and pour in the cream, mixing it with a wooden spoon. Transfer the caramel to a bowl to cool, and you can add a bit of sea salt. Crush the nuts, peanuts, almonds, etc., and mix them into the caramel.
- Pour the walnut caramel into the chocolate-coated molds from earlier. Cover with a rectangle of shortbread cookie. Melt the remaining chocolate to seal the chocolate bars. Place the molds back into the freezer for about 30 minutes. Unmold and keep them in the fridge :)