Extremely delicious, caramel-chocolate, vegan and gluten-free chocolate bars for the perfect chocolaty temptation in between meals. Creamy, tender-melting, with a crumbly base made from oatmeal.
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 8Piece
Calories 426kcal
Ingredients
FOR THE FLOOR:
115gOatmealgluten free if needed (1/2 and 1/3 cup) *I just grind my oatmeal in my Blendtec, but any other high-powered blender will work here too
Line a king cake pan (25x11cm) with baking paper and press it down well so that it fits the edge as well as possible.
Preheat oven to 150 degrees.
Mix all ingredients FOR THE BOTTOM in a mixing bowl and mix until a uniform dough is formed. Pour into the king cake pan and press down until everything is evenly distributed in the cake pan. I like to work here with moistened fingers so that nothing sticks.
115 g Oatmeal, 15 g Hazelnut butter, 30 ml maple syrup, 30 ml Coconut oil melted, ¼ tbspn Bourbon vanilla ground
Put in the oven and bake for 20 minutes. After baking time, remove from oven and let cool completely.
FOR THE CREAMY CARAMEL LAYER mix all the ingredients in a small bowl and pour over the base, smooth out and leave to set for about 2 hours in the freezer or overnight in the refrigerator.
30 ml maple syrup, 130 g Hazelnut butter, 78 ml maple syrup, 30 g Tahini, 60 g Cocoa butter, A pinch of salt
Towards the end of the freezing time, melt the chocolate in a water bath. Optionally add the cocoa butter.
300 g vegan dark chocolate, 30 g Cocoa butter
Cut bars from refrigerator or freezer (let thaw for 10 minutes) into 8 slices.
Dip each bar into the chocolate bath and drain on a draining rack. Tread with cocoa nibs and allow to harden completely. enjoy!
Cocoa nibs at will
It is best to store in an airtight container in the refrigerator, as the caramel layer melts at room temperature. The bars last up to 2 weeks in the refrigerator.