Thanks everyone for coming out to the candy class. We had a lot of fun. For those who were not able to make it, here is one of the recipes I made for everyone in the class to try. Our next class will be on healthier pumpkin deserts in November! Healthy vegan snicker bars For the nougat: ½ cup creamy almond butter 2 tablespoons maple syrup 1 tablespoon coconut flour For the caramel filling: 12 soft medjool dates, pitted (about ¾ cup packed) 1/3 cup water Scant ¼ teaspoon salt ½ teaspoon vanilla extract 1 tablespoon coconut oil, melted ¼ cup chopped peanuts, or other nuts/ seeds of choice For the dark chocolate coating: 1 cup dark chocolate chunks 1 teaspoon coconut oil Instructions 1. To create the nougat layer, combine the almond butter, coconut flour and maple syrup in a medium bowl and mix well to combine. Press the dough onto the baking sheet lined with parchment paper, and use your hands to create a uniform rectangle shape that is about ½ inch thick. Place in the freezer to set. 2. To prepare the caramel filling, combine the pitted dates, salt, vanilla coconut oil and water in a high speed blender and blend until completely smooth and creamy. You may need to stop and scrape down the blender a couple of times to make sure the caramel is blended uniformly. Be sure to taste the caramel and adjust the flavor or texture, as necessary. 3. Remove the nougat layer from the freezer and spread half the caramel filling evenly over the top, using a spatula to smooth 4. Sprinkle the ¼ cup of chopped peanuts or other nuts over the top of the caramel layer and use your hands to gently press the chopped nuts into the caramel filling. Place in the freezer to set for at least 30 minutes. 5. For the chocolate coating, combine the dark chocolate chunks and coconut oil in a heat safe bowl and melt in the oven or microwave until completely smooth and melted. 6. Remove the candy bars from the freezer and slice into bars. 7. Use a spoon to spread the melted chocolate over the tops and sides of each bar, then pick them up to coat the bottom as well. Return the chocolate coated bars to the parchment lined baking sheet and allow to set in the freezer for at least 15 minutes before serving. The longer in the freezer the better 8. Due to the nature of this recipe these bars will melt quickly if left at room temperature. Serve directly from the freezer for best results. Note: The recipe makes more caramel filling than you will need, so you can make a second batch or a delicious dip for apples slices!
Posted on: Wed, 22 Oct 2014 17:00:00 +0000
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