NUT FREE – SOY FREE – GLUTEN FREE
I believe that the cardamom obsession should never die, it takes effort and commitment but we must keep it alive. So, here for you is another cardamom recipe, probably one of the favorite things I created last year.
The initial idea was to make a simple coconut bar, while in the end, I found myself with something luxurious, creamy, and delicious.
The bar will speak for itself, there is not much I can add. I just must admit that I feel a bit jealous of this recipe while also very happy to share it with you.
If you wanna go extra, you can toast the desiccated coconut for additional nuttiness. Have not tried it this way yet, so in case you do let me know how it goes.
Ingredients
Coconut base:
180g desiccated coconut ( use a good organic brand that doesn’t look too dry for extra richness)
60g maple
4 cardamom pods
2 tbsp plant milk of choice
1 pinch of salt
1 tbsp coconut oil virgin
Tahini caramel:
100g tahini
100g water
70g cacao butter
90 g coconut oil melted
90 g coconut sugar ( rapadura or mascobado also is okay) blended to powder
1\2 tsp salt
100g dark vegan chocolate
Method:
In a food processor add all the ingredients for the coconut base. Blend until everything is combined and the dough holds together when pinching it between the fingers.
Transfer the mixture to a bowl and let it rest for 30 minutes. This will help the coconut absorb flavor and moist. Some desiccated coconut can be dry and not very fatty, so this step will help with having a less crumbly and smooth texture.
Transfer to a 20 cm cake pan or a square pan and lightly press the coconut mixture to cover the entire surface.
Tahini caramel:
Melt the coconut oil and cacao butter on a bain Marie. Blend the sugar to powder then add tahini, salt, coconut oil, and cacao butter. Mix to combine, then slowly add the water until the caramel will start to thicken.
Pour the caramel on top of the coconut base making sure it is even.
Transfer to the fridge to cool down completely.
Once ready you can melt the chocolate and pour it on top of the caramel. transfer back to the fridge to cool completely.
You can also choose to cut the bar in pieces and then either dip them to cover the pieces completely with the chocolate, or pour a little on top of each and decorate with sesame seeds.
Use a big thin knife and make sure to dip the knife in hot water and wipe it down between cuts. This will help have nice clean cuts.
Store the bars in an airtight container in the fridge for up to two weeks.