I made these vegan caramel chocolate bars for my friend’s birthday last month. The caramel made the bars rich, and she said they were the best birthday treat she had ever had.
Delicious Vegan Caramel Chocolate Bars
These bars feature a crumbly buttery base made from oats and coconut oil, topped with a luscious layer of date-based caramel and finished with melted dark chocolate. With a prep time of about 20 minutes and a cooling time to set, you can enjoy these tasty treats in no time.
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- 1 cup medjool dates pitted
- 1/4 cup nut milk
- 1 cup dark chocolate chips dairy-free
- 1 tablespoon coconut oil for chocolate melting
- Sea salt for topping optional
Instructions
- Prepare the Base: In a mixing bowl, combine rolled oats, almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined and forms a dough.
- Press into Pan: Line an 8×8 inch baking dish with parchment paper, then press the dough evenly into the bottom to form the base. Bake at 350°F (175°C) for about 10-12 minutes or until lightly golden.
- Make the Caramel: In a blender, combine medjool dates and nut milk. Blend until smooth and creamy. If too thick, add a little more nut milk until the desired consistency is reached.
- Assemble the Bars: Spread the date caramel over the baked oat base in an even layer. Place in the refrigerator to set while you prepare the chocolate.
- Melt the Chocolate: In a double boiler, melt the dark chocolate chips with coconut oil until smooth.
- Pour the Chocolate: Remove the bars from the refrigerator and pour the melted chocolate over the caramel layer, spreading evenly. Sprinkle with sea salt if desired.
- Chill and Serve: Return the bars to the fridge for about 30 minutes to set completely. Once set, cut into squares and enjoy.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 16 squares
- Calories: 180kcal
- Fat: 9g
- Protein: 3g
- Carbohydrates: 24g
I keep the bars in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The caramel stays rich, and I let bars come to room temperature before serving.
