I love Instagram. If you are not on the gram yet, get on over there, sign up and make sure you follow me!
These days, I am doing a LOT of business on Insta and so to get a message from Elsie, the founder and chocolate creator at Alouss chocolate about featuring their vegan coconut milk chocolate bar in a recipe was something I was pretty happy to take on board. I had already tried their amazing bean to bar chocolate in my subscription box from Bean Bar You. (Get onto that as well) so I was totally up for the challenge. This is the result. Not quite sugar free, but seriously, grain free, dairy free and soooo yummy.
If you were having a moment where the dairy free thing didn't bother you, you could totally replace the peanut butter with my Notella Spread...just to make it even more chocolatey! (But you didn't hear it from me....MORE chocolatey, I mean...is that a thing?)
To find out more about Alouss bean to bar chocolate go follow Elsie on the gram as well, or head over to their website (and get shopping!!)
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- 150 Grams dried dates soaked in 50g boiling water for 1 hour
- 150 Grams Peanut Butter Recipe
- 2 Teaspoons vanilla bean paste BUY
- 40 Grams coconut oil BUY
- 25 Grams dark (you can use cacao)
- 60 Grams Alouss coconut chocolate BUY
- 20 Grams shredded coconut BUY
- Pinches pink salt flakes BUY
- 150 Grams Alouss coconut chocolate melted BUY
- Handfuls roasted hazelnuts
Place the soaked dates into the Thermomix bowl and blend 10 sec/speed 6. Scrape down sides of bowl.
Add remaining base ingredients and cook 5 min/50°C/speed 1.
Divide between 12 silicone cupcake liners and place into the freezer.
To melt the topping, you can use the Thermomix bowl or just the microwave given it is a small amount. Melt until just glossy, stir to complete the melting process and pour over the base. Divide a few roasted hazelnuts between the 12 servings.
These are best kept in the freezer. Remove just a few minutes before serving.
That's all the recipes!
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