Friday, January 17, 2020

No Bake Frozen Double Chocolate Caramel Bar by



This is for everybody that loves that nostalgic caramel, chocolate, and peanut combo!⁣

Recipe for 6 silicone molds (87×48×h24mm/ 97ml x 6)⁣

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 ⁣


note: 
**You can substitute maple syrup & coconut cream with raw agave & almond milk for raw version⁣

Instructions

1. 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.⁣
2. 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.⁣
3. Place every ingredient for the chocolate layer except peanuts in a mixing bowl and melt in a double boiler. (Keep the mixture under 46 ⁰C) Stir chocolate with a whisk (I like to use a whisk rather than spatula) 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.⁣
4. Remove from the molds and enjoy!!⁣