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Recipes

3 Chocolate Bars: Inca/Goji/Raspberry, Cocoa/Maca, Coconut/Lemon

Hi everybody

I hope you’re all well and enjoy – in accord with our last article – the time of your life. We still have a lot of ideas for Journey to Real Life and make a big effort not to do everything at the same time, because it is just impossible. 😉 All the workshops we did this year with you have been a lot of fun. This is why we decided to make two more workshops in December. We are going to cook together a three-course holiday dinner. Register now, if you want to take part. We are already looking forward to it.

And now I’ll switch to the homemade chocolate bars because you really should try them! We have become big fans of them. Whenever I make them, they are eaten within a few days. For the three tastes, we use the raw bars of the brand Veganz. When I developed this recipe, I thought I’d choose one of the three flavours. But they all turned out so delicious in such different ways, that I decided to share them all with you. However, my favourite one is the chocolate bar with the refreshing flavours of coconut and lemon. But also the combination of berries and chocolate is fantastic. And the true chocolate lovers are going to adore the intense maca/cocoa chocolate bars. Of course, you can also use any other kinds of raw bars for this recipe. The biscuit and the chocolate coating are homemade. In this article, I’m going to show you how easy this can be made.

Preheat your oven to 150C/302F. The biscuit is going to be sweetened with dates. Therefore, blend the dates with 200 ml water and a pinch of salt.

This is how coconut flour looks like.

Carefully knead the date mash and the coconut flour into a dough. This dough is very dry and not smooth at all. It’s exactly how it should be, as we also want this crumbly consistency in our chocolate bars.

On a baking tray covered with baking paper, make a rectangle of approximately 0.5 to 1 cm height with the dough. Bake the biscuit for 15 min in the preheated oven. Let it cool for some minutes.

Melt the cocoa butter in a water bath. This means that you put it in a small pot. In a larger pot, heat some water. Then, put the small pot with the cocoa butter into the larger pot with hot water until the cocoa butter gets liquid.

Add the cocoa powder, the vanilla and a little pinch of salt and stir carefully. Let the chocolate coating cool down until it is viscous. You can pour it in a separate vessel and place it in the freezer or fridge for a while. Stir from time to time.

Place the raw bars over the biscuit. Cut the biscuit into the same shape. It should be enough biscuit for 8 bars (with the size of the raw bars of Veganz).

As soon as the chocolate coating has reached the right consistency, you can cover your bars. A cake rack can be very useful for this step. Garnish the inca/goji/raspberry chocolate bars with dried mulberries, the cocoa/maca chocolate bars with cocoa nibs and the coconut/lemon chocolate bars with grated coconut. Place the bars in your fridge so that they can get hard.

And this is how the chocolate bars look like when they’re ready to eat.

Berries and chocolate – a classic that always goes. It’s strange that there is almost no convenient chocolate bar with berries. However, homemade is always best!

Cocoa/maca chocolate bars with crispy cocoa nibs. This is how delicious and intense dark chocolade can be.

Taste explosion of chocolate, coconut and lemon.


CHOCOLATE BARS

gluten-free, soy-free, lactose-fee, plant-based (vegan), sugar-free

8 bars

Level of difficulty: intermediate

Preparation time:

Ingredients:

For the biscuit

  • 100 g/3.5 oz coconut flour
  • 15 dates (pitted)

For the chocolate coating

  • 100 g/3.5 oz cocoa butter
  • 10 tbsp cocoa powder
  • 1 tsp vanille

Others

  • 8 raw bars (we use the ones of Veganz with the flavours inca/goji/raspberry, cocoa/maca and coconut/chia/lemon)

For garnishing

  • dried mulberries
  • grated coconut
  • cocoa nibs

Directions:

  1. Preheat the oven to 150C/302F. Blend the dates with 200 ml water and a pinch of salt. Knead this together with the coconut flour into a dough. On a baking tray covered with baking paper, make a rectangle of approximately 0.5 to 1 cm height with the dough. Bake it for 15 min and let it cool for some minutes.
  2. Heat some water in a large pot. Put the cocoa butter into a small pot. Place the small pot into the water bath of the larger pot to melt the cocoa butter. Add the cocoa powder, the vanilla and a little pinch of salt. Stir well. Let the chocolate coating cool down.
  3. Now you need to cut the biscuit. Therefore, place the raw bars on the biscuit and cut along the edges. Press the raw bars gently on the cut biscuit.
  4. Cover the prepared bars with the chocolate coating, using a cake rack.
  5. Garnish the inca/goji/raspberry chocolate bars with dried mulberries, the cocoa/maca chocolate bars with cocoa nibs and the coconut/lemon chocolate bars with grated coconut. Let them cool down in the fridge until they get hard.

Download the PDF Recipe

Have fun preparing these homemade chocolate bars! I’m sure you’re going to love them.

Best regards

Lisa

P.S. If you like the recipe, please like it and share it on social media. Thank you!

Where should we send the recipe?



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1 Comment

  • Reply Nigger 20. April, 2018 at 22:10

    Imma make this

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