Vegan Caramel Crunch Bars
Ingredients
Chocolate crunch layer
- 200g dark chocolate
- 25g dairy-free spread
- 40g puffed rice
Caramel layer
- 160g sweetened condensed coconut milk
- 4 tbsp peanut butter
- 2 tbsp coconut oil
Chocolate topping
- 120g dark chocolate
Preparation
Break up the chocolate and add it to a heat-proof glass bowl along with the dairy-free spread.
Place the bowl over a saucepan of lightly simmering water (bain marie), ensuring the bottom of the bowl does not touch the water.
Stir until melted, then carefully remove from heat.
Fold in the puffed rice and spread the mixture in a loaf tin lined with baking paper.
Place in the freezer while preparing the caramel.
Pour the condensed coconut milk into a saucepan and add the peanut butter and coconut oil.
Bring to a gentle simmer over medium heat and cook for 7-10 minutes, stirring continuously, until the mixture thickens.
Remove from heat and allow to cool slightly.
Spread the caramel over the chocolate crunch base.
Once cooled, place in the freezer for 1 hour until the caramel is set.
Melt the 120g dark chocolate using a bain marie or similar method.
Pour the melted chocolate on top and return to the freezer for 10 minutes.
Slice into 8 slices and enjoy.
Storage
Store in an air-tight container in the fridge for up to 5 days.
