Thursday, April 30, 2015

Chocolate Rocher Bars

When I was a kid, my parents took us (my brother, sister and I) to the North of Quebec.

Back then, my family was really religious, and we were part of a cult. The cult was fairly small. There were I think a total of 5 churches all over Quebec (and it only exists in Quebec). Now, I know at least two of those churches became independent. And in the North, there was only a family. Not sure how they came to know of the existence of our church, but the church members regularly went to visit them during their summer vacation. I don't know if they are still part of the church or not.

Anyway, although I think that cult messed up my mind for a long time, there was at least one good thing I got out of it (because you always have too look at the bright side of things, right?) And I got it from that trip. That lady in the North of Quebec, she made awesome chocolate rocher cookies!

Seeing we liked the cookies so much, my mom asked for the recipe, and we have been making them at home regularly.

I decided to shape them into chocolate bars instead of cookies. They are super easy to make, and delicious. Ah, and I veganized the recipe too, obviously.



1/2 cup of almond milk
1/2 cup of vegan margarine
2 cups of vegan sugar
6 table spoons of cacao powder
3/4 cup of peanut butter
1 tea spoon of vanilla extract
3 1/2 cups of oats (not quick cooking oats)

Instead of the peanut butter, you can also use chopped walnuts.


Mix the first three ingredients in a pot and heat it over medium heat until the margarine is melted. Bring to a boil and stir well until smooth. Lower the heat and add the cacao powder. Remove from the heat and pour in the rest of the ingredients (peanut butter, vanilla, and oats). Pour the mixture in a rectangular Pyrex plate. Flatten the mixture out with a spoon and put in the freezer for at least 2 hours.

It should be kept cold in the fridge after that. If you keep it at room temperature, it will become too gooey and sticky.


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