Like eating gold, gold, gold.

Well, where should I start because this recipe is sick, and crazy, and fantastic, and like totally wow! It’s so over the top, so rich, and so “extra”, and I have to be honest and say guys that I was a bit insecure in the beginning before making this because I thought it would be too much - but think again! It has the chocolate, the caramel, the sweet, the salty, the soft, the creamy, the chewy, the crispy and all of this is amazing. These my dear friends are my Crispy Caramel Cornflake Bars, ant they are not only vegan but also free from refined sugar!

THIS RECIPE IS:

• Vegan

• Sugar Free

• Rich

• Chewy, Sticky and Crispy at the same time

• Delicious

• Makes you feel good

Crispy Caramel Cornflake Bars

INGREDIENTS:

Crust:

2 dl oats

1 tbsp cacao

1 tbsp linseeds

60 g pitted dates

3 tbsp agave syrup, honey or ordinary syrup

a pinch of salt

approx 2 tbsp plantbased milk or water

Caramel:

30 g coconut oil

2 tbsp tahini or pb

4 tbsp agave syrup, honey or ordinary syrup

a pinch of real vanilla

Cornflakes:

3 tbsp tahini or pb

5 tbsp agave syrup, honey or ordinary syrup

a pinch of salt

4 dl cornflakes

+ optional kind of chocolate

HOW TO MAKE:

• Mix all your ingredients for the crust in a blender. Add a little bit of extra milk or water if you're dough is too dry. The dough should be slightly sticky when it's done.

• Press out the dough in a rather small rectangular pan with a parchment paper in the bottom. Place in the freezer.

• Melt coconut oil in a small sauce pan with the agave syrup. Add tahini and salt and whisk it thoroughly while on low heat until lump free and very smooth. Done!

• Use the same small sauce pan (or other small sauce pan) and melt your syrup in it. Add tahini and salt and stir around. Add at last your cornflakes and mix around so your cornflakes are covered in the sauce.

• Take out the crust from the freezer . Spread half of the caramel sauce on top of the crust and thereafter half of the cornflakes. Press down the cornflakes a little bit. Spread thereafter the remaining caramel sauce and at last, add the last cornflakes on top. Place in the freezer meanwhile you melt your chocolate over water bath.

• Ripple the chocolate over the cornflakes and place in the freezer for at least 1 hour. You can have it stored in the freezer until serving.