This well-known candy bar in a lighter version! Crunchy biscuit, a layer of date mass caramel, and chocolate coating! Give it a try!
Ingredients:
Decoration:
- Milk chocolate – 100 g
- Dark chocolate – 100 g
Date Mass Caramel:
- Dried dates – 150 g
- Water – 100 ml
Whole Wheat Shortcrust Pastry:
- Egg – 1 pc.
- Coconut oil – 40 g
- Whole wheat flour – 140 g
Preparation:
Step 1: Prepare the Date Mass Caramel Blend dates and a portion of syrup until smooth and homogeneous. Chill the mass in the fridge.
Step 2: Prepare the Pastry Transfer flour into a bowl, add coconut oil, 1 tablespoon of date syrup, and 1 tablespoon of date mass. Crack the egg into the mixture. Combine all ingredients, then knead. Place the dough on a piece of baking paper. Cover it with another piece and roll it out into a rectangle about 5-6 mm thick. Chill in the fridge for 25-30 minutes.
Step 3: Bake the Biscuit Base Remove the top layer of paper. Cut the dough into strips (10 x 2 cm) using a pizza cutter. Arrange the dough pieces on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C for 8-10 minutes until golden brown. Allow to cool.
Step 4: Temper the Chocolate Temper the chocolate – see how to do it!
Step 5: Make the Bars Pipe the chilled date mass onto the cooled biscuit bases. Transfer the bars onto a cooling rack. Place parchment paper under the rack.
Create a paper cone. Pour the chocolate inside, cut off the tip. Decorate the bars with chocolate. Set aside to cool.
