Fruity crunchy Chocolate Bars

Method

Cut the dates into small pieces and soak them in water for 30 minutes.

Chop biscuits. Heat the cocoa butter in a pan. Then mix the chopped biscuits and roasted hazelnuts with the liquid cocoa butter in the pan.

Spread the biscuit base in a baking dish and press until smooth.

Then place in the freezer for about 15 minutes so that the bottom hardens. In the meantime, heat dates, bionella, vanilla powder and vegetable milk in a pan until everything is nice and creamy. Take the bottom out of the freezer and spread the caramel mixture evenly over it.

Melt the chocolate couverture in a water bath and stir in 2 tablespoons of bionella.

Then pour the liquid chocolate over the mass. Ideally, store in the fridge overnight. Otherwise refrigerate for 30 minutes in the freezer.

Ingredients

Makes about 12-15 sticks
For the ground:

• 100 g Rapunzel cocoa butter mild
• 150 g spelled biscuits vegan
• 50 g Rapunzel hazelnuts roasted, ground

For the filling:

• 135 g Rapunzel bionella chocolate hazelnut spread
• 200g Rapunzel dates
• ½ tsp Rapunzel bourbon vanilla powder
• 30 ml of plant milk

topping:

• 125 g Rapunzel semisweet couverture
• 2 tbsp Rapunzel bionella chocolate hazelnut spread