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Do you enjoy creating sweet treats in your kitchen? This decadent chocolate bar recipe is sure to delight. The filling combines richly the sweetness of salted date caramel with the nutty flavour of roasted peanuts, creating a scrumptious treat. A symphony of sensations unfolds with every morsel: the contrasting textures of salty and sweet, sticky and crunchy, harmoniously entwined to create an irresistible culinary experience.
Richly Textured Salted Caramel Peanut Chocolate Bars, Vegan-Approved TreatIngredients: 1 cup creamy peanut butter? 1/2 cup maple syrup? 1/4 cup coconut oil? 1 tablespoon apple cider vinegar? 1 teaspoon vanilla extract? 1/4 teaspoon salt? 1 cup rolled oats? 1/2 cup chopped peanuts? 1 cup semisweet vegan chocolate chips? 1/4 cup flaky sea salt?For the Bars:For the Chocolate Glaze:Transforming Sweet Treats: A Guide to Vegan Salted Caramel Peanut Chocolate BarsSalted Caramel Peanut Chocolate Bars (Vegan)
Richly Textured Salted Caramel Peanut Chocolate Bars, Vegan-Approved Treat
Ingredients: 1 cup creamy peanut butter? 1/2 cup maple syrup? 1/4 cup coconut oil? 1 tablespoon apple cider vinegar? 1 teaspoon vanilla extract? 1/4 teaspoon salt? 1 cup rolled oats? 1/2 cup chopped peanuts? 1 cup semisweet vegan chocolate chips? 1/4 cup flaky sea salt?
For the Bars:
- 10 plump Medjool dates, rehydrated in water for precisely 10 minutes.
- 1 1/2 tablespoons creamy all-natural peanut butter
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon agave syrup
- 1 tablespoon water
- A handful of roasted peanuts
For the Chocolate Glaze:
Transforming Sweet Treats: A Guide to Vegan Salted Caramel Peanut Chocolate Bars
- Steep pitted dates in boiling water for exactly 10 minutes to rehydrate them effectively.
- Combine all remaining ingredients in a food processor and process until a uniform, syrupy consistency is achieved.
- Arrange the paste evenly across the parchment paper-lined baking dish using either your fingertips or a gentle stirring motion with a spoon.
- Place the roasted peanuts atop.
- Allow the mixture to chill in the freezer for approximately 30 minutes.
- Cut the pasteurized mixture into bite-sized bars, optionally augmenting them with additional peanuts, and finish by sprinkling a pinch of sea salt for added depth.
- To create the rich chocolate glaze, gently melt the chocolate chips and coconut oil in a double boiler over low heat.
- Constantly stir the chocolate until it is fully melted, then incorporate the vanilla extract.
- Carefully pour the velvety glaze evenly over the warm bars, allowing them to absorb its rich flavors and aromas. Store the bars in an airtight container in the refrigerator once they have cooled and the chocolate has hardened to maintain freshness until serving time.
