vegan. nussecken

Save (Speichern) Print (Drucken)Author (Autorin): Constanze ReichardtType: DessertCuisine: GermanServes (Portionen): 8-16 barsIngredients

(Zutaten)For the crust:
120 g (1/2 cup) softened refined coconut oil
100 g (1/2 cup) sugar
250 g (2 cups plus 1 tablespoon) all-purpose flour
50 g (1/2 cup) ground almonds
¼ teaspoon salt
3 tablespoons soy milk

For the topping:
150 g (3/4 cup) sugar
60 ml (1/4 cup) water
50 g (1/4 cup) coconut cream*
1 generous pinch salt
1 teaspoon vanilla extract
150 g (2 cups) hazelnuts, coarsely ground
100 g (1¼ cups) walnuts or pecans, coarsely ground
200 g (7 oz) chocolate
1 teaspoon vegetable oil

Method (Vorgehensweise)To make the crust: Cream together coconut oil and sugar. Add remaining ingredients and mix until crumbs form. Line a 20 x 20 cm (8 x 8 inch) baking dish with parchment paper. Evenly press the dough into the pan and set aside.Preheat the oven to 180°C (350°F).To make the topping: Combine sugar and water in a small saucepan and heat gently. Stir until the sugar is dissolved. Bring to a boil on high for 5 minutes. (See picture above.) Remove from heat and stir in coconut cream, salt, and vanilla. Mix everything until the coconut cream is dissolved. Add nuts and stir until everything is combined and no lumps are left. Spread on top of the crust and bake for 25-30 minutes, or until the topping is golden brown.Remove from oven and let cool completely before removing from pan. Please note that these are moist and delicate, so make sure to cut them carefully with a sharp knife. Cut into four squares and then cut those into two large or four small triangles each.Melt 200 g (7 oz) chocolate and 1 teaspoon vegetable oil in a water bath.Place the nut bars on a piece of parchment paper or on a cookie rack placed over a piece of parchment.Dip the edges into the chocolate or, if the bars are a bit too crumbly, use a spoon to cover the edges with chocolate and let dry.Store these in an airtight container at room temperature. They should keep for 3-4 days