A classic favorite is given a vegan update with same deliciously texture and deep caramel flavor. I like the nuts in it and the caramel that melts in your mouth. It is absolutely the best candy in the whole entire world. Guys if you have not tried it try it right now. I know you want it!
I do not use refined sugar in this recipe. Replace it for Medjool dates.
- 4 Medjool dates, pitted
- 1/2 Cup raw walnuts
- 1/2 Cup desiccated coconut
+ 10x15cm plastic container (preferably BPA Free) or cake tin lined with cling wrap
- Place all ingredients in food processor and blitz until sticky dough. I did not add coconut oil. Desiccated coconut contains enough oil.
- Press mixture evenly and firmly into the plastic container. It’s easily taken out if to use plastic container here. Place the base of the bar into the fridge while you make caramel.
- 1 Cup Medjool dates, pitted, cut into pieces and soaked for 30 minutes
- 1/2 Cup of water
- 2 Tbsp of Coconut oil, melted
- Pinch of Himalayan salt
+ 1 Cup slightly roasted peanuts
+ + 100g Chocolate chips (I used chocolate chips with stevia)
+2 Tbsp Coconut oil
- Place all ingredients in a high-speed blender. Turn the blender on. Slowly increase the speed of the blender to high. Process until very smooth. If the mix is too dry add a few table spoons of water.
- Place the roasted peanuts evenly over the base of the bar
- Pour mixture over prepared base. Put in the freezer for 3 hours. Coconut oil works here as a thickener. Bars should be frozen only once. Then, coconut oil will hold it. Just keep it chilled in the refrigerator.
- Divide the frozen cake into five bars using the sharp knife with a thin blade.
- Melt chocolate chips using a double boiler. Add coconut oil and mix well with a whisk. Wait a few minutes until chocolate begins to thicken. Place the bar on a fork and pour over chocolate using the spoon. Place the finished bars on baking paper. Put in the fridge for 30 minutes to set. Serve chilled. Keep refrigerated up to 5 days.