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Vegan caramel bars from the Happy pear

These vegan chocolate bars are so delicious! It is a labour of love and use quite a lot of dates and nut butter but it was really worthwhile. It makes a large batch I even gifted some to a friend for her birthday. A while ago a friend of mine made crunchie cookies but had loads of crumbs left and asked for a recipe where she could repurpose them. I found this one by the Happy Pear they are two vegan brothers from Dublin. I love their positive attitude and delicious vegan recipes. It looked so delicious I just had to try the recipe out myself. Also, check out these vegan chocolate bars on my website. They are quick and easy to make and also use Afrikoa chocolate.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here is the recipe for their Caramel bars, I used fewer dates in the caramel layer because I did not have enough. I also added halve peanut butter and almond butter and for the chocolate layer on top, I used afrikoa chocolate and coconut oil. My kids loved it👍 ⠀⠀⠀⠀

INGREDIENTS⠀⠀⠀⠀⠀⠀⠀⠀⠀

BASE⠀⠀⠀⠀⠀⠀⠀⠀⠀
100 g dates⠀⠀⠀⠀⠀⠀⠀⠀⠀
150 g almonds⠀⠀⠀⠀⠀⠀⠀⠀⠀
150 g walnuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
1tsp vanilla⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp coconut oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp cocoa powder⠀⠀⠀⠀⠀⠀⠀⠀⠀

CARAMEL LAYER⠀⠀⠀⠀⠀⠀⠀⠀⠀
300 g dates⠀⠀⠀⠀⠀⠀⠀⠀⠀
225 g peanut butter/almond butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
165 g coconut oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
18 tbs water⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pinch of salt⠀⠀⠀⠀⠀⠀⠀⠀⠀

CHOCOLATE TOP LAYER⠀⠀⠀⠀⠀⠀⠀⠀⠀

150g dark chocolate⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbs coconut oil ⠀⠀⠀

BASE LAYER
For the base layer blend, all the ingredients in a food processor and transfer to a parchment-lined tray, {33x23cm} Spread the base out in an even layer, pop in the freezer for 5 minutes to help it set. ⠀

METHOD

CARAMEL LAYER
Melt the oil and peanut butter over a low heat, whisking to combine. Blend the dates in a food processor for a few minutes then add salt and the melted oil and peanut butter and continue to blend until it becomes a combined paste, add the water and blend. Spread the caramel over the chilled base in an even layer, covering the base. Soak dates in hot water if not very soft.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

CHOCOLATE LAYER
Melt the chocolate over low heat until just melted, and add the coconut oil. Pour over the bars and leave to set in the fridge for a few hours. Cut into bars or squares when set. Dip the knife into hot water for easy cutting.⠀

 

I love brands with a good story and it is no different with Afrikoa chocolate.

I found these exerts from their website describing their Company’s vision.

” It was on our first cocoa-sourcing trip to the farms in Tanzania to find the cocoa beans which would eventually turn into AFRIKOA chocolate bars, that inspired the colours and design of our packaging. In the Kyela region, where our cocoa beans are grown, the women wear brightly coloured traditional kanga print and each pattern is unique to their village. On our return, it inspired us to create a bar with our very own kanga print packaging – to show the world how proud we are of our heritage and culture.

While almost two-thirds of the world’s cocoa beans are grown in African soil, most of it is exported to Europe and America where it is turned into chocolate before being returned to our African shores. We believe in growing the art of chocolate-making within Africa, using the rich resources we have and supporting farmers and their local communities.

 We’ve made a promise that our chocolate will always be Made of Africa using cocoa beans that have never left the continent.”

Visit their website to buy their chocolate online, it is also available at various stockists and also at Faithfull to nature

 

 

Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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