Choc Caramel Crunch Bars

It's so difficult finding a snack that tastes great, is full of healthy ingredients, AND is vegan. As if eating out isn't hard enough, when we feel like a snack we have to settle for whatever spinach scraps we can find by the bin. If you, like me, don't particularly like eating by the bin, then this recipe is for you. It's crunchy, sweet, packed with wholesome ingredients, and perfect to share!

Ingredients for the crunchy corn

  • 4 cups puffed corn
  • 1/2 cup rice malt syrup
  • 1/2 cup coconut oil
  • 1/2 cup cacao

Ingredients for the date caramel

  • 2 cups dates, soaked in 1 cup of water (reserve the water)

Ingredients for the base

  • 1 cup raisins
  • 1/2 cup raw nuts
  • 3/4 cup oats
  • 1 tbs coconut oil
  • 1 1/2 tbs cacao
     

Instructions for the crunchy corn

  • Line a square baking tray and fill with puffed corn
  • In a medium sized saucepan over a low heat, gently mix rice malt syrup, oil and cacao until smooth
  • Pour chocolate mixture over puffed corn, and mix until corn is completely coated
  • Place in the fridge to set

Instructions for the date caramel

  • Place dates and water in a food processor and blend until completely smooth
  • Remove puffed corn mixture from the fridge and spread date mixture over it evenly
  • Place in the freezer for 30 minutes

Instructions for the base

  • In a food processor, blitz together raisins, nuts and oats until crumbly
  • Add oil and cacao, and blitz until mixture comes together
  • Remove puffed corn mixture from the freezer and gently press down the base
  • Place in the fridge for another 30 minutes
  • To serve: carefully flip baking tin, remove paper, and cut into pieces

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