INGREDIENTS
Salted Caramel Pretzel, Almond & Cacao bars
Servings - 4 - 5
INGREDIENTS
Dry yeast - 2 teaspoons
Sugar - 1 teaspoon
Warm water - 50 milliliters
All purpose flour - 300 grams
Salt - 1/2 teaspoon
Oil - 2 teaspoons
Warm water - 100 milliliters
Macadamia nuts - 65 grams
Coconut flakes - 40 grams
Agave nectar - 25 grams
Coconut oil - 25 milliliters
Nut butter - 1 tablespoon
Himalayan salt - 1/4 teaspoon
Ground almonds - 165 grams
Medjool dates seedless - 315 grams
Coconut oil - 15 milliliters
Almond milk - 250 milliliters
Filtered water - 120 milliliters
Vanilla bean paste - 1 teaspoon
Himalayan salt - 1/4 teaspoon
Water - 700 milliliters
Baking soda - 50 grams
Egg wash - for brushing
Salt - for sprinkle
Cocoa powder - 25 grams
Coconut oil - 40 milliliters
Agave nectar - 2 tablespoons
Almonds - to taste
PREPARATION
1. In a mixing bowl, add 2 teaspoons dry yeast, 1 teaspoon sugar, 50 milliliters warm water and mix it well.
2. Rest for 10 minutes.
3. Add 300 grams all purpose flour, 1/2 teaspoon salt, 2 teaspoons oil and mix it well.
4. Add 100 milliliters warm water and knead it into a smooth soft dough.
5. Rest the dough for 2 hours.
6. In a blender, add 65 grams macadamia nuts, 40 grams coconut flakes, 25 grams agave nectar, 25 milliliters coconut oil, 1 tablespoon nut butter, 1/4 teaspoon himalayan salt, 165 grams ground almonds and blend it well.
7. Transfer this into a tray and spread it evenly.
8. Freeze for 20 minutes.
9. In a blender, add 315 grams medjool dates (seedless), 15 milliliters coconut oil, 250 milliliters almond milk, 120 milliliters filtered water, 1 teaspoon vanilla bean paste, 1/4 teaspoon Himalayan salt and blend it well.
10. Remove the tray from freezer and spread the dates mixture on top of it.
11. Again freeze for 20 minutes.
12. Take a ball from dough and roll it into a long cylindrical shape.
13. Shape it into a pretzel. (See Video)
14. Heat 700 milliliters water in a pan, add 50 grams baking soda and mix it well.
15. Bring it to a boil.
16. Add the prepared pretzel in it and mix it well.
17. Bring it to a boil.
18. Boil for 5 - 7 minutes on medium heat.
19. Remove it from water and place it on a baking tray.
20. Brush it with egg wash and sprinkle some salt on top of it.
21. Preheat the oven to 390°F/200°C. Bake for 15 - 20 minutes.
22. Remove it from oven and keep aside.
23. In a bowl, add 25 grams cocoa powder, 40 milliliters coconut oil, 2 tablespoons agave nectar and mix it well.
24. Remove the tray from freezer and add the prepared pretzel on one sides.
25. On the other side add some some almonds.
26. Refrigerate for 5 - 10 minutes.
27. Remove it from the refrigerator and cut it into bars.
28. Drizzle the prepared syrup on top of it.
29. Again refrigerate for 10 - 15 minutes.
30. Serve.