WHITE CHOCOLATE RASPBERRY PRETZEL BARS
These vegan white chocolate raspberry pretzel bars really have it all: the cake is soft and fluffy, the cool chocolate is crispy and melts, and the freeze-dried raspberries add a fruity touch.
Ingredients
- 240 g flour
- 90 g coconut sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 240 ml plant milk
- 80 ml plant oil
- 1 tablespoon apple cider vinegar
- 2 bars of white chocolate
- 1 teaspoon cocoa butter
- freeze-dried raspberries
- edible gold dust
- mini-pretzels
Instructions
- Preheat the oven to 180°C/ 350° Fahrenheit.
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- 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 25-30 minutes and let cool off.
- Carefully melt the white chocolate and the cocoa butter in a pot over hot water and and spread it on the cake.
- Sprinkle with crushed freeze-dried raspberries and gold dust, then add the pretzels.
- Cut into pieces, refrigerate for 10 minutes and serve.
Notes
The little pretzels on the cookies become a bit stale over night. So if you have some cookies left, I recommend replacing the pretzel. Remove it, run a hot spoon over the chocolate and put a new pretzel in that place.
The cake can also be baked in advance and stored in an airtight container in the fridge before decorating or even be frozen.
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