Hello everyone! How are you? Today I come with a recipe that I prepared last week for a birthday and… wow! Do not see what happened. Today I bring you these vegan condensed milk and chocolate bars with crocanti almonds.
The fact is that I had had a can of condensed coconut milk at home for quite some time. I had never tried a vegan condensed milk and I certainly had a terrible desire to try it for the first time, but taking advantage of it in a spectacular recipe and thus trying it in style. This was given to me (it costs €3.95) from the store Ideya Verde (a vegan online store with a physical store in Zaragoza). You have a 5% discount code by entering SOYVEGANAJENNY in the coupon section when you go to pay.
600 gr / 20 campurrian cookies (check that they are vegan, because they have several styles. You can use others)
200 gr of chocolate to melt
A can of vegan condensed milk
Plenty of coconut oil or vegetable margarine
2 small tsp peanut butter
2 tbsp. Agave syrup tureens
*We will need a small baking tray of about 20cmx20xm, a spatula and 2 pieces of baking paper
Step by step
- The first thing we are going to do is open the can of vegan condensed milk and put it in the fridge. We’ll get it back later.
- We’ll start by chopping the cookies until they are a very fine grain. I first chopped 10 cookies and then the other ten, because my container is not very big and I wanted the ingredients to mix well, that’s why you will see half of the ingredients in the photos.
- When we have the 20 crushed cookies, about 600 grams, add 2/3 cup of melted margarine or liquid coconut oil.
- Mix very well and add 2 tbsp. soups of agave syrup and 2 tbsp. small pieces of peanut butter. We mix very very well.
- Once it is very well mixed, take the 20x20cm oven tray and pour the dough on top.
- Using a spoon moistened with water, stretch the dough and flattening it (see photos below). Moisten the spoon several times if necessary, so that the dough does not stick to the spoon and thus is smoother.
- It is important that the dough is all the same height, well pressed and the well-defined edges, because the cut later will be easier and less brittle.
- Now, we put it in the oven for 10 minutes at a low temperature, about 80º-100º.
- When 10 minutes have passed, remove it from the oven and without removing it from the mold, let it cool. During this time it will harden.
- Meanwhile, we are going to melt the chocolate in a bain-marie. We introduce the dark chocolate to melt in a cup, and the cup inside a pot with boiling water. They will melt little by little.
- At this point, the dough should have already hardened. We remove it from the mold, helping us by lifting the baking paper to try to move the dough as little as possible
- We cut it into strips of the size you consider, but keep in mind that they are quite sweet and fill quickly. li>
- Recover the condensed coconut milk and place it on top of the bars.
- Now he comes to what is a little more difficult. Carefully pour the melted chocolate over the bars. You have to be careful so that the condensed milk falls as little as possible.
- It is normal for the condensed milk to drip a little on the sides, when mixed with the chocolate. So with a spatula, we recover the chocolate and the condensed milk that falls down the sides of the bar. In this way, we cool the chocolate and make it mix with the condensed milk and thicken and take shape. A DELICE. Believe me.
- We repeat the process until we finish with all the bars.
- Now, we take them with the spatula and transfer them to a tray with a clean baking paper, to remove the excess of chocolate that has stained the previous paper.
- When we finish, sprinkle crunchy almonds on top, a few zig-zag splashes of vegan condensed milk and put in the freezer for 30 minutes.
- This step is optional and I did it to try (that’s why you can see that in some photos some bars have more condensed milk on top than others) but I highly recommend it: We remove it, bathe the strips with a little more condensed milk, making a zig -zag And we freeze it again for 10 minutes.
- And ready to eat! Read the consumption and conservation recommendations at the top of this post.