chocolate bar

A delicious &quot;snappy&quot; creamy chocolate that tastes almost like an &quot;ombar&quot;

Dairy-Free Chocolate

cacao nibs

coconut sugar

dairy-free coconut milk powder

butter

¼ tsp Himalayan pink salt

DAIRY-FREE CHOCOLATE

Add the coconut milk powder and coconut sugar to a blender or food processor and blitz until a fine powder.

Pass the powder through a sieve.

Place the powder in a bowl and set aside for later.

Preheat your oven to 100℃ (212°F).

Line a baking tray with a silicone sheet or parchment paper and spread the cacao nibs out on top of it.

Roast the cacao nibs in the oven for 10 minutes.

Once ready, remove the cacao nibs from the oven and place them in your high speed blender

Blend, blend, blend! You want the cacao nibs to turn into cacao paste, otherwise known as cacao liquor. This should take approximately 5 minutes or so.

Meanwhile place ½ of the cacao butter in a bowl and melt by sitting on a saucepan of simmering water (known as a bain-marie). Ensure that the bowl is larger than the circumference of the pot and that NO WATER accidentally slashes into the cacao butter.

Once melted, remove from the bowl from the heat.

Slowly add the cacao butter (little by little) to the blender with the cacao paste, blending to incorporate the mixture in between adding more. Continue until you have added the entire ½ cup to the mixture. Again be very careful that no water accidentally makes its way into the mixture throughout the entire process or it will cause the chocolate to seize.

Continue blending the chocolate for 2-3 minutes.

Add ½ cup of the coconut sugar/coconut milk mixture to the blender and blitz for 30 seconds.

Continue adding the coconut mixture in ½ cup increments until the entire quantity has been used, blending for 30 seconds at a time to slowly incorporate the mixture.

Taste test the consistency of the chocolate, if it is too gritty for your liking, continue to blend until it is smooth. This can take another 5 minutes or so.

Place the chocolate mixture into a large bowl and sit it on top of an ice water bath and add the remaining cacao butter. Continue to stir until the cacao butter has melted into the chocolate. This additional cacao butter acts as a “seed” and will help to ‘temper’ the chocolate by bringing the temperature down quickly.

Bring the temperature of the chocolate down to about 113° F (40 – 45° C) . If you don’t have a thermometer, spoon out a little chocolate, it should be Luke warm to the touch.

Pour it into the desired moulds (I use silicone ones).

Place the chocolate in the fridge to set until hard (1-2 hours)

Remove the chocolate from the silicone moulds and store in an airtight container at room temperature.

The recipe consists of 3 parts; the shortbread biscuit base, followed by a sticky sweet date caramel and a smothering of vegan chocolate. I&#039;ve used store bought vegan dairy-free &quot;milk&quot; chocolate for this recipe because I wanted to keep it as quick as possible. But if you can&#039;t find any dairy-free chocolate, you could always go for a dark chocolate coating (most dark chocolates are vegan by default, just be sure to check the labels!).

Giant Twix Bar (Vegan)

almonds

½ tsp Himalayan pink salt

tsp vanilla extract

creamed coconut (or coconut butter, melted)

coconut oil (melted)

maple syrup

medjool dates (pitted)

plant-based milk

light tahini

tbsp maca powder

tbsp coconut oil (melted)

vanilla extract

chocolate

To make the shortbread base begin by preheating your oven to 150°C.

Add the ground almonds and salt to a large bowl and stir.

In a separate bowl combine the maple syrup, coconut oil, vanilla extract and creamed coconut. Gently mix using a fork or a whisk.

Add the wet ingredients to the dry ingredients and bring them together into a dough using your hand.

Once the dough is smooth, roll it into a large ball, cover and place in the fridge to chill for an hour or so.

Roll out the dough between 2 sheets of parchment paper to approximately ½ inch in height.

Cut the shortbread biscuits to size (slightly less than the diameter of your loaf tin), and pierce each biscuit using a fork.

Bake for 15-20 minutes and allow to cool completely.

To make the caramel add all the ingredients to your high speed blender and blitz until smooth without lumps.

Line your bread/baking tin with 2 large strips of parchment paper, ensuring it covers the entire surface. Secure the sides with clips or tape.

Melt ⅓ of the chocolate by placing it into a bowl which sits on top of a saucepan of simmering water. (ensure no water gets into the chocolate).

Pour the chocolate into the base of your tin and tap the tin on your work bench to get rid of any air bubbles. Place in the fridge to set for at least 30 minutes or until set.

Add the caramel (holding back approximately 2 tablespoons) on top of the chocolate a spread out using your spatula.

Add a layer of the shortbread biscuits, followed by the remaining 2 tablespoons of caramel which act a s a glue to secure the next layer. Add a second layer of shortbread biscuits.

Melt another ⅓ of your vegan chocolate and pour in on top and down into the edges of the chocolate.

Freeze for a minimum of 4 hours (or overnight).

Gently remove the twix log from the tin, removing the parchment paper. If the caramel looks uneven, you can smooth it out using a spatula.

Very carefully sit the twix on top of two glasses in order to elevate it before covering in chocolate.

Melt the remaining ⅓ of vegan chocolate and pour on top of the twix log, working quickly to smooth out the sides with your spatula.

Use a spoon to swirl the top of the log to give that real chocolate bar effect.

Refrigerate until the chocolate has set.

To cut, heat your knife in some hot water to help it melt through the top layer without the chocolate breaking apart.

tore in an airtight container in your fridge and consume within a week, or alternatively freeze.

&nbsp;These incredibly chocolatey, incredibly gooey... and just incredibly over the top bars.&nbsp;

Mocha Caramel Crunch Chocolate Chip Cookie Bars.

(1 cup) unsalted butter,

brown sugar

sugar

eggs

vanilla

instant coffee

all-purpose flour

baking soda

salt

chocolate chips

Rice Krispies cereal

heavy cream + more if needed

unsalted butter,

Kahlua (optional)

sea salt

Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.

In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs, vanilla and instant coffee, beat until combined and creamy. Add the flour, baking soda, and salt and beat until combined. Stir in 2 cups chocolate chips.

Spread the dough out in the prepared baking pan. Transfer to the oven and bake for 18-20 minutes, just until set in the center. Allow to cool.

To make the caramel, in a large, dry, deep, heavy pot, cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and let cool 5 minutes. Slowly add the chunks of butter in one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to moderate heat and cook the mixture, stirring until the caramel has thickened, about 5 minutes, or until the caramel reaches 235-240 degrees F. on a sugar thermometer. Remove from the heat, if using, add the Kahlua + a pinch of salt. Let cool 5 minutes and then pour the caramel over the cookie bars. Let the bars set at least 30 minutes.

Melt the remaining 2-3 cups chocolate chips in the microwave or over a double broiler. Sprinkle the Rice Krispies over the caramel layer and then pour the melted chocolate over top. Place the bars in the fridge to set, about 15-20 minutes. Cut the bars into squares. Serve at room temperature. Store in the fridge or in a cool, dark spot in your kitchen.

Hershey's Chocolate Bar Pie

(1.55-ounce) Hershey’s Milk Chocolate Bars*

milk

marshmallows

(16-ounce) container frozen whipped topping (thawed), divided

(6-ounce) graham cracker pie crust

Pour the milk into a medium sized pot and warm over low heat. Break up the chocolate bars and add them to the milk. Stir pretty frequently until they are melted.

Add marshmallows to chocolate mixture and stir until marshmallows are melted.

Remove from heat and allow to cool to room temperature. Once cool, stir in 1 cup of the whipped topping. Whisk well to combine.

Pour the mixture into the pie crust. Cover with the lid from the pie crust or wrap lightly with plastic wrap. Refrigerate overnight to set. Top with remaining Cool Whip and shaved chocolate (if desired). Serve.

Here's what you need: butter, sugar, cocoa powder, egg, graham cracker crumbs, sliced almond, flaked coconut, butter, custard powder, coconut milk, powdered sugar, unsweetened shredded coconut, butter, chocolate, shredded coconut

Coconut Nanaimo Bars Recipe by Tasty

cocoa powder

egg, beaten

graham cracker crumbs

sliced almond, chopped

coconut

butter, softened

custard powder

coconut milk

oz chocolate

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a bain-marie, melt the butter, sugar, and cocoa powder.

Stir in the egg and keep stirring for a minute until the mix thickens.

Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.

When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.

Cream the custard powder, softened butter, and coconut milk until smooth.

Add the powdered sugar and the shredded coconut and mix until smooth.

Pour the mixture on top of the crust and spread it until you get an even layer.

In a bain-marie, slowly melt the chocolate and the butter.

Cool it down a little bit then pour it over middle layer.

Cut them into 9 even squares and sprinkle each one with shredded coconut.

"I've never been able to refuse these bars - that caramel filling floors me every time," says Natalie Paull. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).

Chocolate caramel bars with a salty sprinkle recipe

plain flour

pure icing sugar, sifted

unsalted butter, melted, cooled slightly

sweetened condensed milk

dark muscovado or dark brown sugar

dark corn syrup

unsalted butter

tsp fine sea salt

vanilla bean, split, seeds scraped

dark (60–70%) chocolate

roasted walnuts

tsp sea salt flakes

<p>Everyone will adore these Chocolate-Filled Strawberries which are perfect for snacks, dessert buffets and entertaining. The easy-to-make recipe can be made before your guests arrive.</p>

Chocolate-Filled Strawberries

strawberries

(8 ounces) cream cheeseat room temperature

NESTLÉ ABUELITA Chocolate Syrup

each) NESTLÉ CARLOS V Milk Chocolate Barsfinely chopped

Remove stems and part of inner parts of strawberries to form a small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end; discard slivers.

Beat cream cheese and Abuelita syrup in large mixer bowl until creamy. Fold in chopped chocolate. Place cream cheese mixture in large pastry bag with large star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberry cupsfilling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour before serving.

A two-ingredient healthy dark chocolate recipe using a super simple homemade chocolate process - plus it's naturally sugar free and vegan!

How To Make Healthy Dark Chocolate

cacao butter

cacao powder

Set up your double boiler by adding a few inches of water to a medium saucepan, and topping with a heat-proof bowl that is slightly larger than the circumference of the pan. Make sure the bottom of the bowl isn&#039;t touching the water. Bring the water to a gentle simmer over medium-low heat.

Meanwhile, if you have a large piece of cacao butter, chop it into small, even pieces. This will help it to melt quickly and evenly, without scorching.

Add the cacao butter to the bowl and whisk or stir gently but often, to reduce the risk of scorching.

Once completely melted then sift in the cacao powder and stir to thoroughly combine. *Turn off the heat and remove the bowl from the pan.**

Leave to cool for just a couple of minutes, before giving a final mix.

Pour the mixture into the candy mold/s of your choice and leave them in the fridge or freezer to set. You can then transfer the chocolate to an airtight container in the fridge (or keep it in the freezer).

These homemade, healthy vegan Twix bars are perfect for a guilt-free snack. Refined sugar-free, dairy-free and gluten-free but absolutely delicious!

Healthy Vegan Twix Bars

almond flour

arrowroot powder (or another thickening agent)

coconut oil

tbsp rice malt syrup

almond butter

10-11 dates

water

Begin by preparing the 'shortbread' base. Combine all the base ingredients in a bowl and mix until thoroughly combined.

Line a small pan with parchment paper and spread the biscuit base over it, pressing down to level it.

Bake in the oven at 170ºC/325ºF (fan assisted) for 10-15 minutes, until a light golden color. Remove from the oven and leave to cool.

Meanwhile, it's time to prepare the caramel layer. First, check your dates - if they are very dry then soak them for 10-15 minutes in boiling water. When ready, add the dates and rest of the caramel ingredients to a small food processor or blender and blend until smooth and creamy.

Spread the caramel layer over the biscuit base then freeze for 30-45 minutes, or until the caramel layer has gotten harder ( doesn't need to be completely set).

Remove from the freezer and cut into bars of your desired size then place back in the freezer for a further 10-15 minutes.

You could also leave them uncut and simply pour the chocolate over the top of the entire dish and cut into bars. However, I like the bars to be fully chocolate coated.

To make the sugar-free 'chocolate' topping simply melt the coconut oil and mix with the raw cacao powder. If you want to add a little natural sweetener then you can too.

Mix until there are no lumps.

Dip each bar in the melted chocolate and freeze for 10-15 minutes, or until the chocolate hardens. I like to double-dip mine so then re-dip and re-freeze. Once fully set, then move to an airtight container and store in the fridge or freezer.

How To Store The Vegan Twix Bars: These caramel chocolate bars are best stored within the refrigerator, in an airtight container, for up to a week. They will also keep well in the freezer, for up to two months.  When you want to eat one, simply grab one from the freezer and give it 5-10 minutes to soften up a  bit.

https://content.jwplatform.com/videos/dOIyjYpT.mp4

Delicious healthy vegan Twix, caramel made of dates covered with vegan chocolate.

Healthy Twix - Alpha Foodie

We've taken another bite of the cherry for this fun tribute to one of our favourite chocolate bars, Cadbury Cherry Ripe. With sweet fruit, chewy coconut and dark chocolate, its got all the ripe stuff!

Cherry ripe brownie bar

Cherry Ripe, finely chopped

Baking Dark Chocolate, finely chopped

egg, lightly whisked

(1/4 cup) caster sugar

(1/4 cup, lightly packed) brown sugar

(1/2 cup) plain flour

glace cherries

milliliters (1/2 cup) condensed milk

(3/4 cup) desiccated coconut

red food colouring (optional)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6106332038001&=domain=taste

5348771529001-6106332038001

Top 10 chocolate bar recipes from across the web

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Top Tags

Dairy-Free Chocolate

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Top 10 chocolate bar recipes from across the web

The most viewed chocolate bar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dairy-Free Chocolate

Giant Twix Bar (Vegan)

Mocha Caramel Crunch Chocolate Chip...

Hershey's Chocolate Bar Pie

Coconut Nanaimo Bars Recipe by Tast...

Chocolate caramel bars with a salty...

Chocolate-Filled Strawberries

How To Make Healthy Dark Chocolate

Healthy Vegan Twix Bars

Cherry ripe brownie bar

The most viewed chocolate bar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine