Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars “Inspired by Gaz”
Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars “Inspired by Gaz”
The first two weeks back in Amsterdam went by very fast, and with the spring sun, my creativity for new vegan recipes is coming back. Last Christmas, Claire had a wonderful gift for me with Gaz Oakleys Vegan cookbook. This was the perfect source of inspiration to create new Vegan recipes for our Blog. This week on our Vegan Wednesday I want to share with you the Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars recipe. This raw bar recipe is loaded with healthy fats, sugars, and vitamins. Take your time while preparing the bars and freeze them properly before you cut them so that they do not fall apart. Every bit of it was a pleasure and the optic as well. Since most of my friends here in Amsterdam are Vegan, becoming more creative in my recipes is crucial to surprise them.
These Date caramel bars are 100% raw and vegan, they only contain natural sugars and without the pretzels, on top, the recipe is also gluten-free. The bars will give you lots of power and strength for your day with enough fiber, calcium, and iron in it.
For this recipe, a strong blender or even better a food processor is required
I think you guys are going to fall in Love with this vegan Salted Caramel, Pretzel & Macadamia-Almond Bars recipe and if you give it a try, let us know! We love seeing your comments, and especially your Instagram photos. Just tag them #Truefoodsblog so we can give them a look.
How to do:
- Assemble all the ingredients and prepare a square,loose-bottom 20cm (8 inches) baking tray with greaseproof paper as well as your blender and or food processor.
2. For the nut biscuit layer: place all the ingredients into the blender, except the coconut flakes (or coconut flour). Blend until the consistency becomes homogenous. After that add the coconut flakes and mix until fully incorporated and sticky.
3. Press the nut mixture into the basement of the baking try on the paper. Make sure it becomes an even layer – the solid bar base. Place the tray into the freezer and start with the caramel layer.
4. For the caramel layer: Clean the blender (or food processor). Put all the ingredients into and blend until the mixture is as smooth as possible.
5. Remove the tray from the freezer and spread the caramel layer over it evenly. After that, put the tray back into the freezer for another 3-4 hours (I recommend making the bars one day before you need them).
6. Prepare the chocolate coating: Therefor melt the dark chocolate together with the coconut oil and the cacao powder in a bowl over boiling water (or in the microwave for a few seconds carefully).
7. Finally, remove the tray from the freezer, cut the dessert into bars (with a knife dipped into warm water). Start drizzling the chocolate coating over the bars and put the pretzels (or almond flakes) right into the coating before it starts cooling down.
8. Serve right away or keep the bars in the freezer for up to 2 months.
Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars Inspired by Gaz by Truefoodsblog
Other Vegan Desert Ideas needed?
Cocos Makronen – “Moritz’s Favourite Christmas biscuits”
Vegan Banana Muffins – “Christmas Edition”
Ready for baking 392°F/ 200°C for 20 min
Vegan Cookie Taco Shells – “S’more Tacos- Hot for Food inspired”
