Lucy's Love Bars

lucylox

Jul 7

I'm always thinking of new snack options as the safe shop bought varieties are sadly far and few between (certainly the ones that are nice that is) and besides freshly made are always better. These are my version of a Pret Love Bar – if you've never come across one, it's an oaty base with a thick layer of caramel studded with chocolate chunks, seeds and I think some nuts. Think a flapjack but better!

As to be expected, the Pret version most certainly aren't dairy or nut free (and there is understandably a caution over Pret products in the allergy community), so a friendly version definitely needed to be created.

I have eaten a fair few Pret Love Bars and whilst they're really good, the base is a bit too crumbly and I feel they could carry a bit more exciting flavour. So what makes my Lucy's Love Bars better than the Pret version?

I've added coconut to the base which add a lovely tropical fragrant profile and works so well with all the other flavours. The caramel is a bit more oozy than the Pret version, meaning it's best to keep my bars in the fridge, but also gives a really lovely eating experience. I've topped mine with both dark and white chocolate chips for a pretty finish, but they're also a nice contrast of super sweet and slightly bitter. This is all topped of with a scattering of sunflower seeds for crunch (no nuts here!) – pumpkin seeds would also work well but I didn't have any to hand.

Lucy's Love Bars

Makes 8 large bars

Dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan

100 g dairy free margarine
100 g demerara sugar
100 g golden syrup
100 g oats (preferably not giant oats)
1/4 tsp salt (preferably fleur de sel)
25 g desiccated coconut
For the caramel layer:
150 g sugar
75 g dairy-free whipping cream
1 tbsp biscoff spread
½ tsp salt
For the topping:
20 g dark chocolate chips
20 g white chocolate chips
10 g sunflower seeds
5 g coconut flakes (optional)

Preheat oven to 180 degrees Centigrade
Line a 30×20 cm (approx.) baking tray with parchment
Melt together the dairy free margarine, sugar, syrup and salt
When the sugar has dissolved mix in the oats and coconut (keeping aside 1 tbsp of coconut for the topping)
Spread into the lined baking tray
Bake for 15-20 mins until golden
Meanwhile, make the caramel: melt half the sugar in a saucepan until liquid and golden brown, then add the second half letting it melt before stirring it all together.
Pour in half the cream, let the cream come to the boil before stirring, add the second half of the cream repeating getting the cream to boiling point before stirring. Stir in the Biscoff spread and salt
Pour this caramel over the cooked flapjack base.
Let cool somewhat before sprinkling over all the toppings
Leave to fully set (ideally in the fridge) before cutting into bars
These bars are best kept in the fridge