Vegan No-Bake Frozen Double Chocolate Caramel Bar
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 every ingredient for the base, and process until well processed but still slightly crumbly. Tightly press the mixture into the bottom of the molds with your hands.
In a high-speed blender place every ingredient for the caramel layer and blend well until smooth. Layer the filling above the base. Cool it in the freezer until set.
Place every ingredient for the chocolate layer except peanuts in a mixing bowl and melt in a double boiler. Keep the mixture under 46°C. Stir chocolate with a whisk until the mixture becomes smooth. Layer the mixture above the caramel layer. Place peanuts chopped and whole on top. Cool it in the freezer until set.
Remove from the molds and enjoy
Tips
You can substitute maple syrup and coconut cream with raw agave and almond milk for raw version
