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Vegan ice cream bars It is still winter and it literally snowed the other day where I live. But subzero temperatures could never stop me from enjoying an ice cream based dessert. And these vegan ice cream bars were definitely worth enjoying. Which is why I have to share the recipe. Ice cream sandwiches and ice cream bars were some of my favorite desserts in the past. But there are not many vegan versions of these in stores. While that is sad, it is not that much of a problem, since making your own turns out to be a walk in the park. And the recipe that I am posting today is probably a lot healthier too. You may spend more money on the ingredients, but you will also end up with several superior ice cream bars. Vegan ice cream bars are beyond delicious, supper addictive and super easy to make. I highly recommend these to everyone, vegans and non-vegans. A piece of advice You will probably be surprised how easy this recipe is once you read the whole thing. But as always, I am here to write an unreasonably long post and guide you in all of the things that you may find confusing or difficult. Let’s start with the ingredients. First of all, you don’t really have to use peanut butter. I think that this recipe would turn out good with any type of nut butter. Every time I use coconut cream or coconut flour in a recipe, there is a handful of people who tell me that they don’t like coconut. And I get it, I don’t like it either. However, in this recipe (like in many others) you can’t even taste the coconut. The peanut butter taste cancels it out. When looking for a dark chocolate, make sure it is vegan (most of them are). And find one that contains cocoa butter. This is important. Hopefully you will be able to find a dairy free ice cream in a store. But if not, you will just have to make one at home, like I did. I will leave a recipe for a vegan vanilla ice cream that I like right – here. It is the one I used for these ice cream bars. It would have been nice to save some time, but this ice cream was super simple to make. In any case, don’t forget to soften the ice cream up before you make the peanut butter base. It will be way easier to spoon it or pour it on top of the base. After that, pop it back into the freezer. It might take a few hours to freeze everything, it really depends. I left mine in the freezer overnight. Then you need to slice all of this into bars. When you take them out of the freezer, it is best to work quickly and with a big sharp knife. The length and number of bars depends only on you. Return them to the freezer right away. I was too lazy, so I made 3 huge ice cream bars. Next time I will try to spread everything thinner. After you have done that, it is time to coat these vegan ice cream bars with chocolate. First, chop the chocolate into smaller pieces. Put a pot of water on the stove and heat it over medium heat. Inside the pot place a smaller saucepan or plastic bowl with the chocolate. When you notice that the chocolate is melting, give it a stir. As soon as the chocolate melts remove it from the stove and set aside. Now you have to work quick. Keep in mind, the chocolate will most likely freeze as soon as it touches the ice cream, which means you have to smear it quickly over the ice cream bars. That way you will obtain a better shape and a thinner chocolate coat. Vegan ice cream barsCourse: Sweet, Sweet Ingredients 95 g of peanut butter 65 g of coconut flour 3 tbsp of maple syrup 300 g of dark vegan chocolate Dairy free ice cream Directions - In a small bowl mix together the peanut butter, coconut flour and maple syrup. When it starts to look like a dough you can knead it a bit with your hands. - Line a small square baking dish or bowl with some parchment paper. Transfer the peanut butter dough in the dish and press it down with your fingers to form a crust. - Take the ice cream out of the freezer and let it soften up for about 10 minutes. Scoop or pour the ice cream over the peanut butter crust. Put it in the freezer and leave it there until it is completely frozen. This may take a few hours. - Melt the dark chocolate over a double boiler. Take the dish out of the freezer and cut the ice cream into several bars as quick as you can and dip them in the melted chocolate, or spred the chocolate over the bars. Return them to the freezer. - Keep the vegan ice cream bars in the freezer. Defrost for 4-5 minutes before eating. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan ice cream bars. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
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Veganske karamel čokoladice Ove veganske karamel čokoladice zaista su posebne. Neću tvrditi da sam ja izumila ovaj recept. Postoji mnoštvo sličnih recepata na raznim blogovima i nisam mogla odoliti, jednostavno sam morala napraviti svoju verziju. I ispale su odlično. Karamel čokoladice su veganske, jako ukusne, jednostavne za napraviti i pomalo me potsjećaju na Twix. Samo karamela nije toliko gusta i ljepljiva, a keksići su puno bolji. Ostavila sam upute za temperiranje u nastavku (ako vam treba). Budući da sam gomilu puta temperirala čokoladu, naučila sam da to radim bez termometra. Ali ako ste početnik, savjetujem vam da se poslužite uputama koje sam ostavila u nastavku ili da pronađete metodu koja vam odgovara. Nekoliko savjeta Koristit ću ovaj dio uglavnom za pisanje o najtežem dijelu bilo kojeg recepta za praline / čokoladice koji postoji – temperiranju čokolade. Ako želite da vaše bombone budu sjajne, dugo ostanu jestive i lijepo puknu kad ih zagrizete, morate temperirati čokoladu. Postoji nekoliko načina za to, ali s obzirom na to da nisam vlasnik mašine za temperiranje, mikrotalasne pećnice ili specijalnog kakao maslaca za temperiranje, moram koristiti metodu sijanja. Prije svega, pobrinite se da koristite PRAVU čokoladu. To znači da mora sadržavati kakao puter, pa pročitajte deklaraciju. Čokoladu NE možete temperirati bez kakao maslaca. Trebat će vam i termometar za slatkiše. Nasjeckajte ili narendajte svoju čokoladu, tako će se brzo i lako otopiti. Trećinu čokolade ostavite po strani, a ostatak stavite u plastičnu posudu. Stavite lonac vode da provri, sklonite ga sa štednjaka i u njega stavite plastičnu posudu s čokoladom. Plastična posuda ne smije dodirivati vodu. Pazite da vam se voda ne pomiješa s čokoladom. To je važno. Promiješajte čokoladu i kad se čokolada otopi i dostigne temperaturu od 46 stepeni Celzijusa, izvadite zdjelu iz posude sa vodom i postepeno dodajte preostalu trećinu čokolade uz stalno miješanje, dok se ne otopi. Stalno miješajte čokoladu, a kad temperatura padne na 35 stepeni C, dodajte još malo naribane čokolade u smjesu (sve što je ostalo) da se još malo ohladi. Kada temperatura čokolade padne na 26 stepeni C, napravite mali test. Premažite 1 kašičicu čokolade na komadu papira za pečenje i stavite to u frižider na 5 minuta. Ako se nakon 5 minuta čokolada stvrdne, ima lijep sjaj i lijepo pukne – temperirana je. Vratite posudu sa čokoladom u posudu s vodom i ponovo je zagrijte do 29 stepeni Celzijusa, tako će biti lakše raditi s njom. Nemojte je previše zagrijavati, time biste mogli uništiti sve kristale kakao maslaca koje ste napravili. I to je to, spremni ste uroniti svoje štanglice u čokoladu! Sastojci Za karamelu: 100 g putera od indijskog oraha 60 ml kokosovog sirupa malo ekstrakta vanilije 2 prstohvata soli Za keks: 40 g putera od indijskog oraha 60 g šećera 30 ml vode 20 ml ulja 40 g mljevenih badema 80 g univerzalnog brašna 20 g kakao praha 2 prstohvata sode bikarbone 100 g tamne čokolade Upute U malu posudu stavite sve sastojke za karamelu. Miješajte ih dok ne dobijete jako gustu pastu, a zatim je ostavite u frižider. U duboku posudu stavite 40 g putera od indijskog oraha, šećer, vodu, ulje i mljevene bademe i sve promiješajte. Zatim dodajte brašno, sodu bikarbonu i kakao u prahu. Miješajte dok se sve ne sjedini, a zatim mijesite rukama dok ne dobijete smeđe tijesto. Razvaljajte ga ili rukama oblikujte u pravougaonik. Nožem izrežite željeni broj traka kolačića (napravila sam 10 keksića s ovim mjerama). Prstima zaoblite oštre ivice. Obložite posudu za pečenje papirom za pečenje, stavite pločice u posudu za pečenje i pecite ih u rerni na 180 stepeni Celzijusa 10 minuta. Izvadite ih iz rerne i pustite da se potpuno ohlade. U međuvremenu temperirajte svoju čokoladu. Uključila sam upute za temperiranje u ovaj post u dio “Nekoliko savjeta”. Kad završite, karamel pastu izvadite iz frižidera. Podijelite karamelu na željeni broj dijelova (10 ako ste napravili 10 keksića) i oblikujte ih prstima na vrhu svakog keksića. Umočite svaku štanglicu u temperiranu čokoladu ili kašikom (ili prstima) namažite čokoladu. Stavite svaku vegansku karamel čokoladicu na komad papira za pečenje i ostavite ih u frižider. Potrebno je oko 5 minuta da se čokolada stvrdne. Izvadite ih iz frižidera i poslužite odmah, ili ako želite ostavite ih za kasnije. Ako vam se svidio ovaj recept, pročitajte i moje druge recepte poput: – veganska matcha pistacija čokolada Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svojih vlastitih veganskih karamel čokoladica. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.