A lighter version of the well-known candy bar! Crunchy biscuit, a layer of date paste caramel, and chocolate coating! Give it a try!
Ingredients
Decoration
- Milk chocolate – 100 g
- Dark chocolate – 100 g
Date paste 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 Paste Caramel
Blend dates and a portion of the syrup until smooth. Chill the mixture in the refrigerator.
Step 2: Prepare the Pastry
Transfer flour into a bowl, add coconut oil, 1 tablespoon of date syrup, and 1 tablespoon of date paste. Crack in the egg. Combine all ingredients and knead. Place the dough between two pieces of parchment paper and roll it out into a rectangle about 5-6 mm thick. Chill the dough in the refrigerator for 25-30 minutes.
Step 3: Bake the Biscuit Base
Remove the top layer of parchment paper. Cut the dough into strips (10 x 2 cm) using a pizza cutter. Place the dough strips on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for 8-10 minutes or until golden brown. Allow to cool.
Step 4: Temper the Chocolate
Temper the chocolate – see how to do it!
Step 5: Assemble the Bars
Pipe the chilled date paste caramel onto the cooled biscuit bases. Transfer the bars onto a cooling rack placed over parchment paper.
Create a paper cone using parchment paper. Pour the tempered chocolate into the cone, then snip off the tip. Decorate the bars with chocolate. Let them cool until set.
