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Salted Caramel Crunch Bars


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Ingredients

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For the bars

  • 280 g medjool dates, pitted, and roughly chopped
  • 1/4 teaspoon salt flakes
  • 40 g tahini
  • 100 g liquid coconut oil
  • 40 g Maple syrup
  • 150 g raw cashews, pre-soaked
  • 1.5 tablespoon water
  • 100 g Raw buckwheat groats
  • 50 g gf df choc chips

For the chocolate coating

  • 200 g cacao butter
  • 100 g Maple syrup
  • 50 g raw cacao powder
  • 1 teaspoon vanilla
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    medium
    Preparation
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    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    To make the bars
  1. Cover raw cashews with water and soak for at least one hour. Rinse prior to using.

    Line an 18x28 tin with baking paper.

    To make the caramel bars, add dates, salt, tahini, coconut oil, maple syrup, soaked cashews and water to the Thermomix bowl.  Mix for 1-1.5 minutes, speed 10 until the mixture forms a creamy smooth paste.

    Turbo in the buckwheat and choc chips until combined (approx 4x 1 second pulses)

    Press the caramel mixture into the prepared tin and freeze for at least 4 hours or overnight.

    Once the caramel is frozen or very firm, prepare the chocolate coating.

  2. To make the chocolate coating
  3. Add cacao butter, into the cleaned thermomix bowl.  Heat for 10 minutes, 50 degrees, speed 2.

    Add cacao powder and vanilla and cook for another 5 minutes 37 degrees speed 2.

    Add maple syrup, mix 10 seconds, speed 4

    Allow to cool a little, but not set.

    In this step you need to work quickly so the caramel doesnt soften to much.  Remove the caramel from the freezer and  slice into desired sized bars.  Dip the bars into the warm chocolate until well coated, and place them on a board lined with baking paper.  Sprinkle with a pinch of salt flakes if desired

    Pop the bars back into the freezer to set, usually within a few minutes.  Put in an airtight container and keep them in the freezer.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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