Caramel & choco bars (vegan, raw, no refined sugar) – Barres chocolatées au caramel (sans sucre raffiné, vegan)



(en français, c’est plus bas!)

Hello lovely People! Today I would like to celebrate Earth hour with these no-bake amazing chcoco-caramel bars.

The caramel in this recipe is my culinary discovery of the year!

Let’s leave aside the fact that there is no refined sugar in it and that it is  only made with ingredients having interesting nutritious properties. What I particularly like is that it is ready  in minutes and that there is no risk of burning it or being burnt! Just wait until it cooled a little to taste it or pour it over a dessert!
I love to use it for these raw caramel and choco bars, which are a healthier version the famous twix caramel bars…

Ingredients for approx. 20 small rectangles (2 x 6cm)

50g good quality dark chocolate

For the base:

80g ground almonds
100g oatmeal
a pinch of salt
50ml rice syrup
20ml melted coconut oil
For 1.25 dl caramel

original recipe here
30 g of coconut oil
60g of almond butter
60g of maple syrup
A good pinch of salt
A teaspoon of vanilla extract


Prepare the base: put all the ingredients listed under “base” in a blender and pulse until they become a powder and start to combine into a paste.
Cover a square or rectangular tin with baking paper and pour in the mixture. Press firmly with your fingers to pack.
Refrigerate for at least two hours.
Prepare the caramel: melt the coconut oil over low heat. Add all other ingredients and stir well. Once it is all combine, keep aside to cool down.
Pour the caramel over the “biscuit” and spread with a spatula.
Refrigerate for a couple of hours.
After that, melt the chocolate in a double boiler. Once melted, pour over the caramel layer. Let cool, then cut into rectangles.
Store in refrigerator up to a week in a closed container. As caramel hardens in the fridge, it is better to take it out for sometime before eating.


P.S.: don’t forget to swich off all your lights and electrical devices for one hour tonight… Mother Earth is worth it, and what is more romantic than a candle lit dinner :-)



Bonjour mes chéris!

Aujourd’hui je vous propose de célèbrer Earth Hour (L’Heure de la Terre) avec de délicieuses barres chocolatées au caramel.

Ce caramel sans sucre raffiné est pour moi la découverte culinaire de l’année!

Mis à part  le fait que les ingrédients qui le composent ont chacun des propriétés intéressantes du point de vue nutritif. Ce qui me plaît particulièrement, c’est qu’il est prêt en quelques minutes et qu’il est inratable: pas de risque de le brûler ou de se brûler! Il suffit d’attendre qu’il ait un peu refroidi pour le déguster ou pour en napper vos desserts.

J’aime particulièrement l’utiliser pour préparer ces petites barres chocolat-caramel qui ne sont pas sans rappeler des célèbres barres Twix…

Ingrédients pour une vingtaine de petits rectangles (2 x 6cm)

50g de chocolat noir de bonne qualité

pour la base:

80g poudre d’amandes
100g flocons d’avoine
une pincée de sel
50ml sirop de riz
20 ml d’huile de coco fondue

pour 1.25 dl de caramel

recette originale ici

30 g d’huile de coco
60g de purée d’amandes
60g de sirop d’érable
Une bonne pincée de sel
Une cuillère à café d’extrait de vanille



Préparation :

Préparer la base: mettre tous les ingrédients indiqués sous “base” dans un mixeur, jusqu’à ce qu’ils soient réduits en poudre et commencent à s’amalgamer.
Recouvrir un moule carré ou rectangulaire de papier de cuisson et y verser le mélange. Bien appuyer avec les doigts pour tasser.
Réfrigérer pendant deux heures au moins.Préparer le caramel: Faire fondre l’huile de coco à feu doux. Ajouter tous les autres ingrédients en remuant bien.Une fois qu’ils sont bien mélangés, laisser refroidir.
Napper le “biscuit” de ce caramel et l’étaler avec une spatule.
Réfrigérer pendant 1 à deux heures.Faire fondre le chocolat au bain-marie et napper le caramel avec. Laisser refroidir, puis couper en rectangles.
Conserver au réfrigérateur jusqu’à une semaine dans un récipient fermé. Comme le caramel va un peu se figer et durcir, il est préférable de le sortir avant de l’utiliser, voire de la réchauffer un peu au bain-marie.

P.S.: N’oubliez pas d’éteindre votre four, vos lumières et autre engins électriques pendant une heure ce soir… Notre Belle Planète le vaut bien, et rien de tel qu’un dîner aux chandelles….


Lentil and walnut nut roast – “Pâté” de lentilles et noix


It has been a long time… 10 months without blogging… but it has been 10 amazing months, because you see, I have an adorable help in my kitchen… In Spanish, to give birth is said dar la luz, litterally “give … Continue reading

Vegetarian Biryani with spicy paneer

(la traduction en français arrive sous peu…)
My quest for the perfect biryani recipe has started a few years ago. After tasting the best biryani ever in a restaurant in Dubai, I wanted to be able to eat in my own home the delicate and delicious taste of the spices, and the perfect texture of the rice… I tried many recipes, even bought some ready made spices-mix (a total heresy for me!) but it seems I never managed to get it right… Eventually, I gave up, I even gave up eating biryani in restaurants here in Geneva, as they usually turned out even worse than my attempts…
However, when my dear Heavenly Housewife challenged us to prepare a biryani, I decided it was time to try once more… And I did well!
The result was beyond my expectations! Of course, it is far from the perfection of the biryani I ate in Dubai, but seriously, it is pretty close to it…
The list of ingredients is quite long, and the preparation might seem lenghty, but fear not, it can be done in… let’s say about 2 hours (not counting the cooking time in the oven) and the preparation can be spread on two days (pls see my note at the bottom of the post)
By the way, what is a biryani?

The name “biryani” come from the Persian word beryān/biryan which means “fried” or “roasted“. There are many kinds of biryanis and it is a festive dish both in Middle Eastern and South Asian cuisines. The origin of biryani in India comes from the Moghol dynasty (originally from Persia) who brought many delicate and eleborated dishes to the already rich Indian cuisine.  Biryani is made from a mixture of spices, basmati rice, meat or vegetables and yogurt.  Unlike pulao in which all ingredients are cooked together, the main components of biryani are cooked separately, then layered and finally slowly cooked in the oven.

And before sharing the recipe, I can only advise you to visit these talented bloggers for more biryani-love:

Vegetarian Biryani with spicy paneer

Recipe adapted from IndiaCurry (here)
ingredients for 4-5 servings:
  • Spiced water
8dl water
2 cm fresh ginger, chopped
6 black cardamom pods, crushed
10 black peppercorn
4 cm cinnamon stick, broken in half
4 whole cloves
½ teaspoon fennel seeds
2 Bay leaf
1/2 teaspoon salt
  • Spiced milk

2 dl milk
2 cardamom pods, crushed
a pinch of Saffron strands
1 teaspoon rose water

  • Rice

150g (1cup) Basmati rice
2 cups spiced water
a few saffron strands
1/2 teaspon salt

  • Vegetable Layer

1 tablespoon Ghee (or neutral oil, such as sunflower)
1 medium onions,chopped
2 cloves garlic, crushed
¼ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon coriander powder
3 medium potatoes, peeled and cubed
3 carrots, peeled and sliced
½ cup green peas
salt to taste
¼ cup yogurt
½ cup spiced water

  • Paneer Layer

200g paneer, cubed
1 tablespoon Ghee (or neutral oil, such as sunflower)
1 medium onion,chopped
2 cloves garlic, crushed
1cm ginger, grated
2 cloves garlic, crushed
¼ teaspoon turmeric powder
1/2 teaspoon chilli powder
½ teaspoon cumin powder
½ teaspoon coriander powder

  • Garnish layer

1 tablespoon ghee (or neutral oil, such as sunflower)
2 medium onions, chopped
3 tablespoons slivered almonds
3 tablespoons cashews
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh peppermint leaves

  • Chapatti dough to seal the pot

2 cups wholemeal flour
Water to knead the dough (about 1/3 cup)


1. Prepare the spiced water: put the water and the spices indicated under “spiced water” in a pot and bring it to a boil. Cover and simmer for 20 minutes on low heat. Drain and keep aside.

2. Prepare the spiced milk: put the milk, cardamom pods and saffron in a pot and simmer for 10 minutes. Let it cool, remove the cardamom pods and add the rosewater.

3.Prepare the paneer:Heat the ghee in a pan, add the onion. Fry for 2-3 minutes, add the spices. Fry for 2-3 more minutes. Add the paneer. Stir well to coat it with the spice and fry for a few minutes. Keep aside.

4. Prepare the vegetable: Put the ghee in a pan, add the onion. Fry for 2-3 minutes, add the spices. Fry for 2-3 more minutes. Add the vegetable, season with salt and pepper and stir well. Reduce heat to medium, add 1/2 cup of spiced water and the yogurt. Simmer until the vegetable are nearly cooked (about 10-15 minutes).

5. Prepare the garnish layer: Heat the ghee in a pan, add the onions and fry them until golden brown. Add the cashew and almonds. Fry for 2 more minutes. Keep aside and add the chopped herbs.

6. Prepare the rice: Rinse the rice until the water is clear. Put in a pot and add 2 cups of spiced water and 1/2 a teaspoon salt. Bring to a boil Reduce heat, cover with a lid and simmer for 10 minutes. Remove from heat and let is stand for 10 more minutes.If there is water that has not been absorbed, drain it.

7. Prepare the chapatti dough: slowly add a little water to the flour until combined. Knead for 2 minutes. Keep aside.
8. Layering the biryani: Preheat the oven to 210°C. Spread one layer of rice in a pot. Sprinkle about 2-3 teaspoons of spiced water and 2-3 teaspoons of spiced milk on the rice.
Add the vegetables, spreading them evenly. Cover with one thin layer of rice, sprinkling about 2-3 teaspoons of spiced water and 2-3 teaspoons of spiced milk on the rice.
Add the paneer, spreading it evenly. Add a thin layer of rice, sprinkling about 2-3 teaspoons of spiced water and 2-3 teaspoons of spiced milk on the rice.

Add the garnish ingredients and finally, top it with a final layer of rice. Sprinkle with about 2-3 teaspoons of spiced water and 2-3 teaspoons of spiced milk on the rice

Take 1/3 of the dough and roll it in a 1 cm diameter log. Place it around the edge of the pot. Roll the rest of the dough in a circle, a bit bigger than the diameter of your pot. Cover the pot with it, pressing the edges on the log, so that it is well sealed.

Put in the oven and cook for 20 minutes.Then, reduce heat to 180°C and cook for 20 more minutes.

When serving, cut off the bread lid and stir the biryani with a spoon to combine all the flavours.


1. If you are short of time, you can prepare steps 1 to 5 the day before and keep all the items in the refrigerator.

2. It is not necessary to seal with a chapatti. You can seal the pot with a tight lid or with foil, tightly wrapped around the pot.

3. You can add cauliflower and/or other veggies. Similarly, paneer can be omitted or replaced by boiled eggs.