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Crispy Chocolate Wafer with Caramel and Cream Filling

Name: Crispy Chocolate Wafer with Caramel and Cream Filling
Ingredients: crispy wafer:⠀; 1/4 cup brown rice flour⠀; 4 tbsp cornstarch⠀; 1/8 cup vegetable oil (i used sunflower)⠀; 1/8 cup liquid sweetener (agave or maple)⠀; 3-4 tbsp plant milk⠀; cream filling:⠀; 2 15oz cans coconut cream, chilled overnight (only the firm part - about 1.5 cups)⠀; 1 tsp vanilla extract (or powder)⠀; 2 tbsp maple syrup⠀; caramel:⠀; 1/3 cup almond butter⠀; 1/4 cup maple syrup⠀; 1 tbsp coconut cream⠀; 1 tsp vanilla extract⠀; coating:⠀; 160g @ichoc_vegan_chocolate super nut ⠀; 1 tbsp coconut oil⠀; 4.line your baking dish with cling film. place the first wafer layer in the bottom. take half of the cream and spread evenly on top. place in the freezer while you prepare the caramel.⠀; 5.in a small bowl, whisk together all caramel ingredients until you get a thick mixture. use a spoon to divide the caramel into two long rectangles on top of the cream and place into the freezer for 60 minutes.⠀; 6.once hardened, spread the remaining cream on top and add the second wafer layer. place back into the freezer for 2 hours, then remove from the baking dish and cut into 4 rectangular pieces. place back into the freezer while you melt your chocolate. coat each bar with the melted chocolate, place on parchment paper and return to the freezer. enjoy!

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Ingredients

crispy wafer:⠀
1/4 cup brown rice flour⠀
4 tbsp cornstarch⠀
1/8 cup vegetable oil (i used sunflower)⠀
1/8 cup liquid sweetener (agave or maple)⠀
3-4 tbsp plant milk⠀
cream filling:⠀
2 15oz cans coconut cream, chilled overnight (only the firm part - about 1.5 cups)⠀
1 tsp vanilla extract (or powder)⠀
2 tbsp maple syrup⠀
caramel:⠀
1/3 cup almond butter⠀
1/4 cup maple syrup⠀
1 tbsp coconut cream⠀
1 tsp vanilla extract⠀
coating:⠀
160g @ichoc_vegan_chocolate super nut ⠀
1 tbsp coconut oil⠀
4.line your baking dish with cling film. place the first wafer layer in the bottom. take half of the cream and spread evenly on top. place in the freezer while you prepare the caramel.⠀
5.in a small bowl, whisk together all caramel ingredients until you get a thick mixture. use a spoon to divide the caramel into two long rectangles on top of the cream and place into the freezer for 60 minutes.⠀
6.once hardened, spread the remaining cream on top and add the second wafer layer. place back into the freezer for 2 hours, then remove from the baking dish and cut into 4 rectangular pieces. place back into the freezer while you melt your chocolate. coat each bar with the melted chocolate, place on parchment paper and return to the freezer. enjoy!

Preparation

Wafer: combine all ingredients and mix with a whisk until you have a smooth batter
Preheat oven to 300°f (150°c) and line a baking sheet with parchment paper
Pour half of the batter on the sheet
Keep in mind the size of the baking dish you’ll use to assemble the ingredients (18cm x 25cm (7x10
Start tilting the baking sheet back, forth and to the sides to spread the batter evenly
Place in the oven and bake for 5 minutes
Use a knife to gently cut the shape of your baking tin into the batter
Place back into the oven and bake for another 5 minutes until golden brown, then remove excess wafer pieces and let cool down

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