These are different vegan bars. In this recipe that is set inside a cake pan, I prepare a bottom crust made of hazelnuts, royal dates and maple syrup. On top of it, I spread a super easy cream with tahini which I garnish with melted chocolate. I slice into bars and I am ready for serving!
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Ingredients
For the bottom crust-
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- 50 g hazelnuts ,
- 200 g royal dates, without seeds ,
- 2 teaspoons maple syrup
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- 300 g raw cashews ,
- 50 g tahini ,
- 30 ml agave nectar ,
- 10 ml coconut oil ,
- Zest of ½ of a lemon
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- 80 ml couverture chocolate ,
- 10 ml coconut oil
Instructions
For the bottom crust-
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- To prepare the bars, use a silicone cake pan. ,
- Blend the dates, the nuts and the maple syrup inside a blender. ,
- Press the mixture down the bottom of the pan and keep it aside. You may smoothen its surface by using a glass. ,
- Wash the blender and prepare it for the next mixture.
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- Soak the cashews in hot water for 5 hours. ,
- Drain them off and add them to the blender with the rest if the ingredients. Blend until the mixture is creamy and all ingredients are equally distributed. ,
- Spread the cream evenly on top of the crust and drop it several times to the kitchen’s table to get air bubbles out of the cream. ,
- Transfer to fridge for at least one hour to set.
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- Inside a bain-marie, melt the couverture chocolate mixed with the coconut oil. ,
- Then, remove the cake pan from the fridge and coat it with the chocolate, designing lines on top of it. ,
- Slice into bars and serve.
