Vegan No-Bake Frozen Double Chocolate Caramel Bars
Ingredients
Base
- 40g raw almonds (soaked 8-12 hours and rinsed)
- 1.5 Tbsp. shredded coconut
- 1.5 Tbsp. melted raw cacao butter or melted raw coconut oil
- 1.5 Tbsp. raw cacao powder
- 2 pitted soft Medjool dates (about 40g)
- 1 Tbsp. raw cacao nib
- 1/8 tsp pink salt or good quality salt
Caramel layer
- 90g raw cashews (soaked 4-6 hours and rinsed)
- 3/4 cup (180 ml) coconut cream or full fat coconut milk
- 3 Tbsp. (30g) melted raw cacao butter or melted raw coconut oil
- 2 pitted soft Medjool dates (about 40g)
- 1 tsp vanilla paste
- Pinch of pink salt or good quality salt
Chocolate layer
- 50g raw cacao butter or raw coconut oil
- 15g raw cacao powder
- 1.5 Tbsp. maple syrup
- 1/2 cup peanuts
Preparation
In a food processor, place all ingredients for the base and process until well combined but still slightly crumbly. Tightly press the mixture into the bottom of the molds with your hands.
In a high-speed blender, place all ingredients for the caramel layer and blend until smooth. Layer the filling over the base and cool in the freezer until set.
For the chocolate layer, place all ingredients except peanuts in a mixing bowl and melt in a double boiler, keeping the mixture under 46°C. Stir with a whisk until smooth. Layer over the caramel layer, add chopped and whole peanuts on top, and cool in the freezer until set.
Remove from the molds and enjoy.
Notes
You can substitute maple syrup and coconut cream with raw agave and almond milk for a raw version.
