「素食」焦糖栗子巧克力能量棒 |【Vegan】Caramel Chestnut Chocolate Bar

Ingredients/材料:

餅底/Base：
生巴旦木(打粉)115g 或者用杏仁粉代替 Raw Almond or Almond Flour 115g
熟鷹嘴豆粉 4大匙 （可用黃豆粉） Cooked Chickpea Flour (or Cooked Soybean Flour ) 4 Tbsp
原味山核桃 60g Pecans 60g
香草精華 1/2小匙 Vanilla Extract 1/2 Tsp
椰子油 兩大匙 Coconut Oil 2 Tbsp
玫瑰鹽或海鹽 1/4小匙 Salt 1/4 Tsp
楓糖漿 1.5小匙 Maple Syrup 1.5Tsp

焦糖栗子餡/Caramelized Chestnut filling:：
栗子 105g Chestnut 105g
椰棗 105g Date 105g
淡椰漿 180g Light Coconut Milk 180g
薑黃粉 1/4小匙（用於著色）Turmeric Powder (for Coloring) 1/4 Tsp
檸檬皮（中等大小） 半個 Lemon Zest of Half Lemon
海鹽 1/4小匙 Salt 1/4Tsp
香草精華 1/2小匙 Vanilla Extract 1/2Tsp
花生醬（原味）一大匙 Peanut Butter 1Tbsp

TIPS：
1.可能有人要問焦糖在哪裡，這裡沒有用傳統的焦糖，而是用椰棗，椰棗是天然糖果，自帶微微的焦糖味，比傳統焦糖更健康。
2.如果覺得巧克力溶液融化後比較厚重可以加一大匙椰子油稀釋，這樣裹出來會更漂亮，我不想再增加熱量所以就沒有加
3.裹好巧克力後回溫一下等待內餡融化就可以享受流心的口感。

1.I used date in this recipe as an alternative for caramel because the date's natural flavor resembles caramel.
2. If the chocolate liquid is too thick, use 1 Tbsp of coconut oil to dilute it, so the chocolate liquid will be shiny.
3. After wrapping the chocolate liquid, warm it up a bit, so you can enjoy the melting filling.

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