Gluten-free and vegan carob bar
Gluten-free and vegan carob bar
Doses
15
kplCooking time
10
minutesThis gluten-free and vegan caramel bar is perfect for a family treat!
Ingredients
- Bottom 160 g
0,5 tsp ground cardamom
0,25 tsp salt
80 g / 75 ml maple syrup
60 g / 75 ml room temperature coconut oil
- Tatar lentils
200 g dates (I used 16 dates without stones)
5 tbsp gluten-free oat drink for coffee or other plant-based drink
3 tbsp tbsp coconut oil
0,5 tsp cinnamon
0,25tspground cardamom
a pinch of salt
150 g dark chocolate (e.g. 70%)
30 g dairy-free white chocolate
Preparation
- Preheat the oven to 200°C. Mix the dry ingredients together. Mix in the maple syrup and coconut oil. Spread the dough on the bottom of a baking pan (I used a 25 cm x 16 cm baking pan) and bake for 10 minutes. Allow to cool.
- Blend the quince ingredients in a blender until smooth and spread over the base. Refrigerate for about 30 minutes. Melt the chocolates separately in a water bath. Spread the dark chocolate over the quince and make stripes with the white chocolate. Put in the fridge to set for about an hour and cut into pieces.
Tiina Strandberg | My Berry Forest
Tip
- If you don't like the taste of coconut, I recommend choosing a neutral-tasting coconut oil (not cold-pressed virgin coconut oil).
- I recommend choosing fresh dates from the fruit shelf in the shop. If the dates feel hard, you can soak them for 10 minutes before making the quince, for example.
- If the chocolate doesn't melt evenly, you can mix in a couple of teaspoons of coconut oil.
