Vegan chocolate pretzel bars

Name: Vegan chocolate pretzel bars
Prep time: 40 min
Total time: 100 min
Yield: 12
Ingredients: 75 g coconut flour; 3 tbsp agave syrup; 1 tsp vanilla paste; 14 Medjool dates; ½ parcel salted pretzels; 3 tbsp peanut butter; ½ tsp salt; 60 g coconut oil; 4 tbsp coconut milk; 30 g margarine (vegan); 150 g dark chocolate

Ingredients

12 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

75 g coconut flour

20 g salted pretzels

2 tbsp agave syrup

20 g coconut oil (room temperature)

2 tbsp coconut milk

Caramel layer

14 Medjool dates, pitted

30 g margarine (vegan)

3 tbsp peanut butter

1 tbsp coconut milk

1 tbsp coconut oil

1 tbsp agave syrup

1 tsp vanilla paste

½ tsp salt

Chocolate layer

150 g dark chocolate, broken into pieces

2 tbsp coconut oil

1 tbsp coconut milk

12 salted pretzels

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How it's done

Base

Blitz all of the ingredients in a blender. Press the mixture over the base of a medium-sized, square silicone tray. Place the tray in the freezer until it is needed again.

Caramel layer

Puree all of the ingredients in a blender until smooth. Spread the mixture on top of the base layer and smooth down.

Chocolate layer

Place the chocolate, coconut oil and coconut milk in a thin-sided metal bowl, melt in a hot bain-marie while stirring, pour on top of the caramel layer, allow to cool slightly. Top with the pretzels. Cover and refrigerate the tray for 1 hr. Cut the mixture into 12 equal pieces.

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«Vegan chocolate pretzel bars»

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12 pieces

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