Desserts / presents for vegans / Recipes / Sauces, Sides & Fingerfood

DUO PRETZEL BARS

20. February 2021

When I was a child, I stayed a lot with my grandparents in Holland. At our breakfast table, there was something there called Duo Penotti, a brown hazelnut and white vanilla striped chocolate sandwich spread and it was absolutely delicious. Of course I tried to apply it to my sandwich as tidily in the commercial – but it always ended up messy and swirled, so that’s what’s in my childhood memories and that’s what inspired me to these bars.

I don’t know if there is a vegan version of Duo Penotti in the making, but for now we can have these duo pretzel bars and they capture the taste mixture of white vanilla and hazelnut so well!

They are also perfect if you can’t decide between my chocolate pretzel bars and my white chocolate raspberry pretzel bars.

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Ein Beitrag geteilt von Nina/ Vegan lifestyle blogger (@flymetotheveganbuffet)

Recipe for the duo pretzel bars

Ingredients

2 cups flour (240g)
3/4 cup coconut sugar (75g)
1 teaspoon baking soda
1/4 teaspoon salt
1 tsp vanilla
1 cup plant milk (240ml)
1/3 cup plant oil (80ml)
1 tablespoon apple cider vinegar
1 bar of brown creamy hazelnut chocolate*
1 bar of white chocolate*
2 teaspoons cocoa butter*
7-10 mini pretzels

How to make the duo pretzel bars

Preheat the oven to 180°C/ 350° Fahrenheit.

Mix flour, sugar, salt and vanilla well and mix plant milk, oil and apple cider vinegar well, then pour together and combine quickly.

Spread the dough out in a greased square baking tin, the one I use* is 24 x 35 cm/ 9,5 x 13,7 inch.

Bake for 30 minutes and let cool off.

Carefully melt the brown chocolate and 1 teaspoon of cocoa butter in a pot over hot water and spread it on the cake.

Then melt the white chocolate and 1 teaspoon of cocoa butter in a pot over hot water and add it, then swirl into a nice pattern and add the pretzels. Put in the fridge for 15 minutes and serve.

DUO PRETZEL BARS

20. February 2021

by Nina

Category Desserts presents for vegans Recipes Sauces, Sides & Fingerfood

Ingredients

2 cups flour (240g)
3/4 cup coconut sugar (75g)
1 teaspoon baking soda
1/4 teaspoon salt
1 tsp vanilla
1 cup plant milk (240ml)
1/3 cup plant oil (80ml)
1 tablespoon apple cider vinegar
1 bar of brown chocolate
1 bar of white chocolate
2 teaspoons cocoa butter
7-10 mini pretzels

Instructions

Preheat the oven to 180°C/ 350° Fahrenheit.
Mix flour, sugar, salt and vanilla well and mix plant milk, oil and apple cider vinegar well, then pour together and combine quickly.
Spread the dough out in a greased square baking tin, the one I use* is 24 x 35 cm/ 9,5 x 13,7 inch.
Bake for 30 minutes and let cool off.
Carefully melt the brown chocolate and 1 teaspoon of cocoa butter in a pot over hot water and spread it on the cake.
Then melt the white chocolate and 1 teaspoon of cocoa butter in a pot over hot water and add it, then swirl into a nice pattern and add the pretzels. Put in the fridge for 15 minutes and serve.

Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.