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Lion bar with date caramel

Cook Time: 25 minutes
Cooling time: 1 hour
Total Time: 1 hour 16 minutes
If you used to love Lion bars, you'll love this vegan version with crunchy crispbread, date caramel and a chocolate soy crisp layer! They contain no refined sugar, are gluten-free, sweet, crunchy and chocolaty - perfect as a snack or dessert from the freezer.
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Equipment

  • 1 Loaf pan approx. 20x15 cm

Ingredients

These Ingredients make:

10 Bolt

Chocolate crispy layer:

  • 250 g vegan dark chocolate
  • 70 g Soy crispies or other buffers (rice, quinoa, etc.)
  • 4 Slices Crispbread

Caramel layer:

Toppings

  • Coconut flakes
  • Coarse sea salt

Instructions
 

Prepare the chocolate crispie mix

  1. Melt the chocolate in a bain-marie or carefully in the microwave.
  2. Mix the melted chocolate with the soy crispies.

Shape & cool the first layer

  1. Press half of the chocolate crispie mixture evenly into a rectangular tin (approx. 20 × 15 cm) lined with baking paper.
  2. Place the mold in the freezer for at least 10 minutes.

Mix the caramel layer

  1. Soak the dates in the warm water for approx. 10 minutes (do not drain the water!).
  2. Mix everything together with the agave syrup, salt, cinnamon and peanut butter in a blender until smooth.

Layer caramel & crispbread

  1. Spread half of the date caramel mixture over the chilled chocolate crisp layer.
  2. Place the crispbread slices on top so that the entire surface is covered.
  3. Then spread the remaining caramel mixture evenly over the top.

Finalize & decorate

  1. Spread the second half of the chocolate crispie mixture on top.
  2. Sprinkle with coconut flakes and coarse sea salt.

Cooling & cutting

  1. Place in the freezer for at least 1 hour.
  2. Cut into bars, leave to defrost for 5-10 minutes - and enjoy!

Notes

You can also freeze the bars individually and defrost them in portions as required. Perfect for hot days or as a meal-prep snack.

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