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Chocolate Cracker with Toffee

Chocolate Cracker with Toffee


For the biscuits:

For the salted caramel:
  • 100 g of dried dates
  • 90 g of water
  • 1 drop of caramel flavour
For the chocolate layer:
  • 50 g sugar-free vegan chocolate
  • 15 g of coconut oil


Soak the dried dates in warm water for a few hours. For the biscuits, grind the hazelnuts finely in a knife chopper, then mix the ingredients (wet and dry separately first, then combine) and let them rest for 10 minutes. Roll out on silicone baking paper into a thin rectangle (I got 23x30 cm). Cut it into cubes with a spatula or cake spatula (I got 24 pieces), put it on the baking sheet together with the paper and bake it in a preheated oven at 180 degrees until it is ready in 13 minutes. Wait until it cools down, then push the cubes together as much as possible.
Add the dates to the caramel and process with a knife chopper until creamy with the water and caramel aroma. Spread on the biscuits so that they do not slide apart. It's okay if it goes into the gaps.
For the chocolate layer, melt the ingredients over steam, then spread them evenly over the date biscuits. Let it solidify and slice it along the gaps, but you can also twist it, that way it will be more rustic.

Chocolate Cracker with Toffee

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