Vegan crunchy bars

Vegan crunchy bars - if you want to serve your guests something other than cake with their coffee, try these crunchy treats. They are super quick to prepare, wonderfully crunchy thanks to the cornflakes and the combination of salty and sweet tastes really wonderful.

This vegan and crunchy dessert is made with a rice cake-nutmeg-date mixture and chocolate topping. The necessary work steps are kept within limits. Blend the dates, nutmeal, vegetable drink, salt and cinnamon to create a sticky cream. This ensures that the crumbled rice cakes and cornflakes can be mixed into a dough. Now you just have to pour the dough into a cake or baking dish and press it lightly on the bottom and then top it with the melted chocolate. Then the whole thing hardens in the freezer and can be eaten when the chocolate has solidified again.

Of course, you should never forget: The eye eats with you. Therefore, you can be creative when topping. I topped the chocolate with amaranth puffs.

Recipe

Ingredients

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Amount for servings

  • 150 g dates (pitted)
  • 100 g nut puree of your choice
  • 5 tablespoons vegetable drink (here oat milk)
  • 0.5 tsp cinnamon powder
  • 0.25 tsp salt
  • 50 g rice cakes
  • 50 g cornflakes without sugar

Topping

  • 200 g dark vegan chocolate

Preparation

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  1. Place the dates in a blender or chopper with the peanut butter, vegetable drink, cinnamon powder and salt and blend until smooth.
  2. Now crumble the rice cakes and cornflakes into the bowl.
  3. Then mix in the cream to make a rough dough.
  4. Line a baking pan with baking paper and pour the mixture into it, flattening it with a spatula.
  5. Melt the chocolate and spread evenly over the mixture in the mold.
  6. Place in the freezer for at least 30 minutes to set.
  7. Cut into bars to serve.

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