• Michelle

TOFFEE CRISP BISCUIT BARS

Vegan, refined sugar free and full of only natural ingredients!


Warning! - These are seriously addictive!!!



I used to love Toffee Crisp bars before I became vegan; there's definitely something moreish about that combination of chocolate, toffee and crispy rice that makes it hard to stop eating them! Add in biscuit to the mix and they definitely made me keep reaching for more!


This got me wondering, can I make them vegan and full of only healthy and natural ingredients too?! The answer is YES and you'll definitely want to have a go at making these delicious bars!


Ingredients

Biscuits

2 cups of oats

1/3 cup of maple syrup

4 tbsp coconut oil (melted)

1/4 tsp of vanilla powder


Caramel

3 tbsp of maple syrup

2tbsp of coconut oil

2 tbsp of nut butter of choice

Pinch of Pink Himalayan salt

1 cup of puffed rice


Chocolate

1/2 cup of cacao butter

4 tbsp of cocao powder

2 tbsp of nut butter of choice

3 tbsp of maple syrup (or more or less to taste)

Pinch of pink Himalayan salt


Preheat oven to 180ºC.


Place oats in a food processor and blend to a fine powder. Add all of the remaining ingredients and blend. Place in the fridge for five minutes to firm up. Shape mixture into biscuit shapes and place on a baking tray lined with greaseproof paper. Bake in the oven for 14 minutes and then take out and leave to cool.




You'll definitely want to lick the bowl of this mix!



Whilst the biscuits are cooling, make the caramel. Add the maple syrup to a pan and bring to a boil, reduce to a simmer and add the remaining ingredients and mix together until a smooth caramel forms. Add puffed rice to a bowl and pour over the caramel mixture.


This tastes so good!


Once the caramel has cooled slightly, place the puffed rice caramel mixture on top of each biscuit. Place into the freezer for 30 minutes to an hour to firm up.




To make the chocolate, melt the cacao butter in a bowl placed over a pan half filled with water over a medium heat. Once the cacao butter is melted, mix in the nut butter and cacao powder until smooth, then add the maple syrup and mix until combined, Remove the bars from the freezer and fully cover each one in the chocolate mixture. Place back on the greaseproof paper and return to the freezer until the chocolate has set.



I would love to see your pictures of my recipes, so please tag me on social media at #bellaphiyabakes Thank you!



I hope you love them!

Michelle xx





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