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Healthy homemade TURKISH DELIGHT CHOCOLATE BARS - plant based, vegan, refined sugar free, low sugar, dairy free, gluten free, natural, beetroot
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Turkish Delight Chocolate Bars

Takes 15 minutes + overnight to set + 15 minutes to dip
Prep Time 15 minutes
To dip 15 minutes
Servings 12 bars
Calories 192kcal

Ingredients

Turkish Delight

  • 2 c water
  • 5 tbsp coconut nectar
  • 1/2 c tapioca flour/arrowroot
  • 1 tbsp lemon juice
  • 2 1/2 tbsp agar powder
  • 2 drops rose essential oil
  • 1 tsp beetroot powder

Chocolate Shell

  • 3/4 c cacao butter melted
  • 3/4 c cacao powder
  • 4 tbsp coconut nectar
  • 1/2 tsp vanilla powder
  • Pinch sea salt

Instructions

  • Turkish Delight: Heat 1 1/2 cups of the water on the stove top until boiling, then mix in the sweetener and reduce to the lowest heat.
  • In a separate bowl, whisk the arrowroot with the remaining 1/2 cup of water and lemon juice until smooth, then pour into the pot, whisking briskly as you pour. The mixture will quickly become super thick and tacky - keep stirring as you go.
  • Now sprinkle the agar powder on top, and whisk again vigorously until completely combined, then remove from the heat and add the pure rose essential oil and beetroot powder and whisk again until fully dissolved.
  • Pour into a 20 x 20 cm tin lined with baking paper and place in the fridge overnight to set.
  • Chocolate Shell: Whisk all ingredients together until smooth and silky, then pour into a shallow bowl for dipping.
  • Slice the chilled Turkish Delight into twelve bars, then with a fork, dip into the melted chocolate, turn over quickly, remove with a fork underneath so the excess chocolate can drip back into the bowl, and place on a tray lined with baking paper. Fill in any imperfections and holes with extra melted chocolate at the end, drizzle the remainder on top, and sprinkle with more beetroot powder. Place back in the fridge for at least an hour to set (or overnight).

Notes

  • You could also use agaveyacon syrup or your favourite liquid sweetener in these bars.
  • For the filling, cornflour also works. Arrowroot and tapioca flour/starch are interchangeable.
  • The key to making these bars is to stir continuously as you're making the Turkish Delight filling, then refrigerating it overnight so it's as hard as possible before you start dipping (but don't freeze it). Also make sure your chocolate is warm, not hot (and thus runny), but not cold (and too thick). If needs be, you can reheat your chocolate half way through if it's starting to get a bit cold and thick to dip into.
  • Unlike most of my other recipes, these bars cannot be frozen. It will change the interior consistency of the turkish delight irreversibly, so just refrigerate overnight to set and store in the fridge not freezer.
  • These bars, like all my recipes, are only very modestly sweet. If you prefer a sweeter more traditional chocolate bar, add an extra tablespoon of sweetener to the filling, or to both the filling and chocolate shell.
  • If you prefer a harder more solid (less gooey) filling, you can add an extra 1/2-1 tbsp of agar powder to your mix.
  • These bars store best in the fridge, so that the filling remains nice, cool and chewy. The dark chocolate also tastes incredible when it's cool and breaks off into chards as you bite into these bars.
  • If you don't yet have pure rose essential oil (it's super precious!), you could also use 1 1/2 tablespoons of rose water. Essential oils though impart incredible flavour to your food. If you'd like to learn more about how to use them safely and effectively in your food, as well as for your physical and mental health, watch my online workshop here.
  • This chocolate shell recipe is great for you to learn how to make as you'll find it has plenty of other uses. It's the perfect base for making your own homemade chocolate - just pour any leftovers into a lined tray and sprinkle with your favourite toppings (nuts, seeds, coconut, dried fruits). Obviously make enough to cover your Turkish Delight bars first!
  • These bars keep well in the fridge in a sealed container for up to five days.

Nutrition

Calories: 192kcal | Carbohydrates: 15g | Protein: 1g | Fat: 14g | Sodium: 5mg | Potassium: 93mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 1mg