Tuesday, February 21, 2017

Sweet and Salty Caramel Date Candy Bars

I better post this recipe before the chance escapes me. I have been making this 'candy bar' combo in pie form for a few years, but this time around I decided to make them into bars in a 9x13 pan and I loved it even more. Something about the flavors and the shape. It kind feels like you really just did serve up a real candy bar, but with the best possible ingredients of course! It is the best kind of sweet and salty combo--- with delectable dates as 'the caramel', a little bit of course sea salt and...creamy chocolate- it meets all those tastes you could ever wish for in a little dessert. Perhaps thats why candy bars were invented originally ;)
These are super simple to make and super simple to serve up and not to mention get better as time passes from making them. My kind of treat! I love to share goodies and this one is now at the top of my list! You must try this combo- it truly is a surprising and desirable treat! Totally addicting....
Sweet and Salty Caramel Date Candy Bar Recipe
{gluten, dairy, nut, seed, and soy-free, vegan}

3/4 cup of oat flour
1/2 cup of tapioca flour
2/3 cup of coconut flakes
pinch of sea salt (1/2 ts.)
1/4 cup of coconut sugar
2 TB of maple syrup
1/2 cup of softened organic coconut oil

Mix the above ingredients well together and press into a parchment covered 9x13 pan. Press in evenly and then bake in a 350 degree oven for 15 minutes. Then let it cool before adding the next 2 layers.

Date Cream:
2 cups of date puree
1/3 cup of canned coconut cream
pinch of sea salt

First, date puree can be made by pouring boiling water (about 1 cup or more to cover the dates) over 2 cups of pitted dates and letting them soak for 15 minute or even overnight. Then blend the dates when soft to make a creamy pudding like cream. After its made you can use in your required recipe or store in an airtight container in the fridge to add to recipes or dishes in place of sweetener.  But for this recipe.....Put the above ingredients in a small saucepan and warm but don't boil. I used a full-fat canned coconut milk, chilled so that the coconut cream is separate from water and use half of the can's cream in the date mixture and save the rest for the following chocolate topping....

Warm enough for the coconut cream to melt into the date paste and whisk together to get a creamy pudding like mixture. Then pour over and spread evenly over the cooled crust. 

Chocolate Topping:
1 heaping cup of dairy-free chocolate chips
1/3 cup of canned coconut cream
additional: course seas salt for last sprinkle on top

Then in a small glass bowl, melt the chocolate chips and leftover coconut cream over a boiling water pan to get a creamy chocolate ganache. When smooth and creamy and only warmed not too hot- pour over the date mixture evenly and spread as smooth as possible- being careful not to overly spread or mix the layers. Then put in the fridge in a safe, even location for 1 hour. Then you can sprinkle the course sea salt on it so that it will not melt into the warmed chocolate. Then you continue to refrigerate for 4-6 hours and then pull from the fridge, pull out the parchment from the pan and use a knife to put your bars. You can cut small or large. I can get 24 or 16 bar with ease. Keep bars refrigerated for best shelf-life. 

additional options:
This totally satisfies the "candy bar" craving without cuts or seeds...but if for some reason you want to add some of that real flavor in you can add a little nut or seed butter to the date cream.... or you can sprinkle some crushed nuts (peanuts or almonds over the date cream before you spread out the chocolate topping. 

I hope you have fun, experiment and find new ways to make new treats in the kitchen. Changing your outlook on your time and efforts in the kitchen is not easy if you are down and sad about loosing your favorite treats. But I must tell you that it is worth the effort- in time you will be able to find more joy in your relationship with food because you are no longer afraid, guilty or in actual physical pain. This does not happen over night- like any relationship- it takes time to cultivate this relationship and space to explore food without fear and loss.

Hope you are well and sending much love to you, xoxo

No comments:

Post a Comment