In aceasta reteta nu se vor face discriminari intre Twix-ul stang si Twix-ul drept :)) Ambele sunt la fel de bune si vreau sa multumesc celor de la Dried Fruits pentru ingredientele delicioase. Batoane de ciocolata si caramel, vegane, guilt-free si absolut dementiale! :) Ingredientele sunt pt 9 batoane, atatea au iesit, na, 4 Twix si jumatate :)) Nu sunt ele ca de revista, dar va garantez ca merita sa le faceti, sunt un deliciu! :)

Biscuit:

Caramel:

Ciocolata:

Stratul de biscuit: amestecam faina de migdale si faina de cocos cu 3 linguri de ulei de cocos si una de sirop de agave. Obtinem un aluat faramicios si lipicios pe care il presam bine in forme de silicon. Eu am folosit forme dreptunghiulare pt batoane, dar puteti folosi orice forme de silicon aveti, chiar si de briose. Introducem formele in congelator pana se intaresc si pot fi scosi cu usurinta biscuitii.

Pentru caramel punem pe foc intr-un ibric mic, pitic :) pasta de tahini si siropul de agave si aducem la punctul de fierbere, amestecand constant, pana se ingroasa suficient. Il lasam la racit 5 min, apoi il intindem pe biscuiti. Introducem batoanele in congelator 30 de min..

Preparam invelisul de ciocolata astfel: tocam untul de cacao si il topim la bain-marie, adaugam apoi pudra de cacao si siropul de agave, amestecand bine cu un tel micut. Asteptam pana compozitia capata o consistenta mai groasa, de smantana, apoi intindem ciocolata pe batoane si le mai introducem 15 min in frigider. Pofta mare!

ENGLISH VERSION 

These vegan chocolate caramel bars are totally guilt-free and so amazing! The ingredients are for 9 bars, they didn’t turn out too pretty, but I guarantee they’re worth making :)

Cookie:

  • 100 g almond flour
  • 50 g coconut flour
  • 3 tbsp coconut oil
  • 1 tbsp agave syrup

Caramel:

  • 75 g tahini
  • 75 g agave syrup

Chocolate:

  • 50 g cocoa butter
  • 1 tbsp cocoa
  • 2 tbsp agave syrup

Cookie: mix the almond flour, coconut flour, coconut oil and a tablespoon agave. The dough we get will be sticky and crumbly, press it onto the bottom of silicone bar molds. You can use even muffin silicone cases. Place in the freezer to firm up.

For the caramel place the tahini and agave syrup in a small pot and bring to a boil. Simmer for about 5-7 min, until a thick caramel forms. Let it cool for 5 min, then spread over the cookies. Place the bars in the freezer again for 30 min.

Prepare the chocolate layer: chop the cocoa butter and place over a pot of hot water, after it’s melted, add the cocoa and agave and whisk well until there are no more lumps. Wait for the mixture to thicken a little, as cream, then spread over the bars and place them in the fridge for 15 more min. Enjoy!

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