Salty Caramel Bars




Salty Caramel Bars


  • •70g. Brown sugar
  • •1 dl (1/2 cup) warm coconut cream
  • •1/3 tsp salt
  • •40g soya butter
  • •120g cooked chickpeas
  • •80g roasted almonds
  • •150g dark vegan chocolate
  • •1 tsp coconut oil


  1. Put the sugar in a pan and, stirring frequently, let it cook over medium heat until honey-colored.
  2. Pour the coconut cream over the caramel and stir until lumps free.
  3. Remove from heat, add salt and butter and stir until combined.
  4. Let the caramel sauce cool off completely.
  5. Place the chickpeas and 3/4 of the caramel sauce in a high speed blender and blend until creamy.
  6. Pour the cream in a 15×10 cm baking dish or other small pan lined with parchment paper and spread. Put in the freezer for 15 min.
  7. Pour the remaining caramel sauce over the caramel cream and cover with the crushed almonds. Put in the freezer for 2 hours.
  8. Melt chocolate and coconut oil in a double boiler or a metal bowl set over a pan of simmering water.
  9. Once frozen, cut the mass into 8 bars, then dip briefly, 1 by 1, each bar into the chocolate. Place them back on the parchment peaper and in the freezer.
  10. Before consuming let them thaw for 10 min. ENJOY!



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