Chocolate caramel bars (vegan)
I got this recipe from Nourishing Amy; made just a few slight modifications based on the taste preferences of my family. Like skipping the tahini and salt on the top chocolate layer and a few others. Everybody just loved it! It is also very simple to make. So if you are looking for a simple dessert recipe this is the one! Due to the refrigeration time, it does take time though.
There are 3 layers as you can see.
Ingredients:
Base layer
- 100g oats
- 100g cashew nuts
- 40g dark chocolate chips
- 45g runny, smooth tahini - I stirred my refrigerated tahini to make it smooth.
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
Caramel layer
- 100g runny, smooth tahini
- 100ml maple syrup
- 65g melted coconut oil
1 tbsp Golden Milk powder(I substituted it with ginger, cinnamon and turmeric powder as suggested by the original recipe)- A pinch of salt
Chocolate layer
- 100g dark chocolate, chopped small
- 1 tbsp coconut oil
20g runny, smooth tahini½ tsp Golden Milk powder (or cinnamon)Flaky salt
Method:
1. Base layer:
- Process oats, cashews and chocolate chips in a food processor till very fine. Yes, I processed chocolate chips too since I didn't want big chunks in the base layer. You can leave them as it is if you want. Or even skip them.
- Add coconut oil and maple syrup. Mix with spoon or hand. It should all come together.
- Line a loaf pan with parchment paper.
- Press the mixture into the pan. Keep in the fridge.
2. Caramel layer
- Whisk all the ingredients together. I used a hand whisk.
- Pour it on top of the base layer.
- Refrigerate for an hour.
3. Chocolate layer
- Add chocolate chips and coconut oil to a microwave safe bowl. Microwave for 30 seconds. Stir well. If not yet done, microwave for another 30 seconds and stir well.
- Pour on top of caramel layer.
- Refrigerate for an hour.
That's it! Simple and delicious!