Caramel cookie bars

Ingredients

• 100 g pastry flour, for the cookie
• 60 g cold vegan butter, for the cookie
• 30 g sugar, for the cookie
• A pinch of salt (0.5 g), for the cookie
• 15 g cornstarch, for the cookie
• 30 ml plant-based milk, for the cookie
• 1 g vanilla extract, for the cookie
• 1 g baking powder, for the cookie
• 1 g lemon zest, for the cookie
• 25 g sugar, for the caramel
• 5 g corn or agave syrup, for the caramel
• 20 g vegan butter, for the caramel
• 100 ml plant-based whipping cream, for the caramel
• 120 g dairy-free couverture chocolate (56% cacao)
• 80 g dairy-free dark chocolate (70% cacao)

Missing an ingredient?

• What to use instead of sugar
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• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of lemon
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 180°C (350°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Mix the flour with the salt, cornstarch, baking powder, vanilla and lemon zest.
3. Cut the cold vegan butter into small pieces and add it to the flour. Rub it in with your fingertips until the mixture looks sandy.
4. Gradually add the plant-based milk until it forms a smooth dough, and press it into a ball.
5. Put it in a sealed freezer bag and refrigerate for at least 10 minutes.
6. This is your sablé dough. Roll it out to 5 mm thick at most and cut it into rectangles (for example, 1×5 cm). Place them on the baking sheet, spaced apart. You can use the scraps for more bars or other cookies.
7. Bake them for 10-11 minutes, until the edges start to brown, and let them cool on a wire rack.
8. For the caramel, whip the plant-based cream in a bowl set over another with ice and very cold water.
9. Heat the sugar with the syrup in a small saucepan over medium heat. When it melts, lower the heat slightly and let it turn golden (about 5 minutes).
10. When it's light brown, take it off the heat and add the vegan butter and the whipped plant-based cream. Stir until smooth and let it cool (in the fridge if you like).
11. Put the caramel in a piping bag with a flat tip and spread a layer over each bar. Put them in the freezer for at least 30 minutes.
12. Chop both chocolates and temper them: melt half in a double boiler, add the rest off the heat and warm again until it's all melted. Let it cool slightly.
13. Dip the bars in the chocolate and let them set on parchment paper.

Nutrition facts

Approximate, per serving (about 50 g). Calculated with data from USDA FoodData Central.