Chocolate Caramel Bars
Author: Suzanne Perazzini
- 500g /17.5oz dark chocolate
- 6 eggs (separated)
- 250g/9oz coconut oil
- 1 tsp vanilla
- 1 tbsp sugar
- ½ cup coconut oil
- ½ cup sugar
- 1 cup coconut cream
- ½ tbsp gelatin
- ½ cup coconut cream
- 150g /5oz dark chocolate
- Preheat oven to 350°F/180°C.
- Chop chocolate into the top of a double boiler and add the coconut oil.
- Place over simmering water and melt. Add the vanilla and remove from the heat then quickly stir the egg yolks into the chocolate.
- Beat egg whites in a bowl until stiff but not dry.
- Beat in the sugar a little at a time until stiff peaks form.
- Stir 2-3 tbsp of meringue into the chocolate then gradually fold the chocolate into the meringue.
- Turn into a greased and lined 17.5 x 27.5cm/7” x 11” baking tin and bake for 20 mins.
- Remove from oven and cool.
- Dissolve the gelatin in a little very hot water
- Place the oil and sugar in a saucepan and bring to the boil.
- Boil until it reaches the soft ball stage. (Drop a little into a glass of cold water and see if it forms a ball of set caramel).
- Remove immediately from the heat.
- Add the cream slowly so it doesn’t splatter.
- Beat until the caramel is smooth.
- Add the dissolved gelatin and beat again to incorporate it.
- Pour the caramel onto the cooled base.
- Place in the fridge to set.
- Heat the coconut cream gently in a saucepan.
- Break up the chocolate into smallish pieces and place in a heatproof basin.
- Pour the hot cream over the chocolate and let it stand for a while.
- Stir vigorously to a smooth paste.
- Spread the chocolate ganache over the set caramel.
- Place in the fridge to set.
- When set, remove from the tin and cut into bars.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/chocolate-caramel-bar-gluten-free-recipe-low-fodmap/
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