Pretzel and Salted Caramel Chocolate Squares

Method

1

Line a 20x20cm baking tin with baking paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.

2

In a food processor tip in the pretzels, oats and salt, and blend until the pretzels have broken into small pieces and the oats look like a flour.

3

Into the food processor add the dates, peanut butter, and maple syrup, and continue processing until a dough begins to form and stick together. If it seems too crumbly or dry, add plant milk, 1 tablespoon at a time, until the dough sticks together when you pinch it between your fingers.

4

Transfer dough to the baking tin and use a spatula to spread it evenly in the pan, making sure to press down firmly.

5

Place the chocolate chips and coconut oil in a microwave–safe bowl and heat on high for 30 seconds at a time, until it is melted and smooth. Stir the chocolate each time you take it out of the microwave to make sure you don’t overheat it.

6

Pour the chocolate sauce over the ground oat mix and use a spatula to spread it out evenly. Top with crushed pretzels, if desired, and transfer the tin to the fridge for at least an hour to allow the bars to set.

7

When they’re set, remove from the fridge and allow to thaw for a few minutes before using a sharp knife to cut into bars. Store in an airtight container, either in the fridge or at room temperature.

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