• Angelica Larsson

Chocolate cookie bars | Vegan-Gluten free | Raffaello inspired flavour | YouTube

Uppdaterat: 15 jan.

Hello my lovelies! This week I have been thinking about snacks and which ones I either miss or want to improve upon and today we are taking on a chocolate cookie bar as I have named it with raffaello inspired flavours. I fell in love with the flavour of raffaello when I used to work with my now closest friend Ana in retail. We would have long hour at the register during the holiday season and she brightened my mood by sneaking me a treat. Not only do I love the flavour of raffaello but I have a fond memory attached to it and I honestly wanted to bring that flavour into my cookie bars you can find the recipe down below and to bring even more joy in I made a bonus treat on my video.



What you need chocolate bars:


160g white chocolate (ichoc)

50g rice puffs

Coconut flakes

Chopped almonds


What you need for coconut balls:


50g vegan cream cheese

2 tbsp white syrup

1 dl (0.4 cups) grated coconuts



Begin with mixing the vegan cream cheese, white syrup and grated coconut until combined and then place it in the fridge for about 30 minutes which allows it to become firm.


Once firm roll up the batter into balls about the size of a pea and place them on a tray in the fridge while we get onto the next step.


Preheat your oven to 175°C (350°F) while it's brought to temperature begin chopping

up some almonds that we will decorate the cookie bars with and I prefer them roasted

as that brings out so much flavour. Place them on some baking paper and pop them

into the oven for about 5 minutes once done allow them to cool.


Now it's time to melt our chocolate, boil enough water to cover the bottom of your

metal bowl containing the chocolate. Bring the heat down and stir the chocolate to

keep it from burning once melted take the pot off the heat.


I use a macaron baking mat as a guide for the size I want, spoon on the chocolate

and decorate with the cream cheese balls placing them in the centre of the chocolate.

Then add the rice puffs, nut and coconut flakes.


Place in the fridge to cool for about 1 hour.


Bonus feature!


Bonus candy coconut marbles.



What you need coconut marbles:


50g vegan cream cheese

2 tbsp white syrup

1 dl (0.4 cups) grated coconuts

50g rice puffs


Begin with mixing the vegan cream cheese, white syrup and grated coconut

until combined and then place it in the fridge for about 30 minutes which

allows it to become firm.


Once firm divide the batter into three and add food colouring of your choice,

I used red, orange and yellow and kneaded the colour in.


Next roll up the three batters into balls about the size of half a golf ball.


Place in the fridge for about 30 minutes.


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