Current summer obsession: vegan caramel candy bars! Shortbread crust with a nut butter caramel and dark chocolate coat- you really can’t go wrong with these babies! They’re basically like healthier vegan twix bars, but they’re gluten-free, dairy-free and lower in sugar!
Over the years, I’ve created a few healthier candy bars- like these insanely delicious vegan snickers bars. I even have a vegan twix bar recipe on my Instagram feed that I’ve been making for years. But these…these are GOOD.
They actually might be my favorite homemade candy bar yet!
We recently moved from San Diego to Philadelphia, and our kitchen is pretty bare since our movers haven’t arrived yet. I was trying to come up with a recipe that required minimal work and no blender, and came up with these.
The crust is made from a blend of almond flour, coconut flour, coconut oil and maple syrup. The caramel is a mixture of cashew butter, almond butter, maple syrup, coconut oil and vanilla. All you do is bake the crust and top it with the whisked caramel! No blender involved, and it comes together in about 20 minutes.
What if I don’t have all of the ingredients listed?
Ahhh, my favorite question- substitutions. I do my best to give substitutions when possible, but sometimes people ask me for a completely new recipe. I only give recommendations that I’ve either tried, or know would work well. Otherwise, you’re on your own to experiment.
Common substitutes you can use:
- I used cassava flour in the crust, but coconut flour would work in the same amount
- If you don’t have coconut oil, you can substitute butter (dairy or non-dairy) instead
- For the caramel, I used a blend of cashew and almond and prefer this flavor combo. You can use 1 full cup of either of these two, or a blend of any other nut butter you like
- Any liquid sweetener would work in place of maple syrup, like agave or honey
What’s the best way to store them?
You can store these bars in the freezer or refrigerator. They will keep for 3 months in the freezer, and have a slightly crunchier texture. Or you can store them in the fridge for up to 2 weeks for more of a gooey texture.
Either way, they’re HIGHLY addicting. Be sure to tag me on Instagram if you try them!
Vegan Caramel Candy Bars
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup cassava flour or coconut flour
- 1/3 cup softened coconut oil, use refined for a neutral flavor
- 2 tbsp pure maple syrup
- Pinch of salt
Caramel Layer
- 1/2 cup cashew butter (unsweetened)
- 1/2 cup almond butter (unsweetened)
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil
- 1 tsp vanilla extract
Chocolate Coating
- 3/4 cups non-dairy chocolate chips
- 1 tbsp coconut oil
- Sea salt to top
Directions
- Preheat oven to 350 F
- For the crust, mix all ingredients together in a bowl. Flatten into an 8 x 8 baking dish lined with parchment paper.
- Bake the crust for 12-15 minutes, until it starts to brown around the edges. Remove from oven and let cool for 5 minutes before topping with the caramel.
- For the caramel layer, whisk together the nut butters, maple syrup, coconut oil and vanilla until smooth. Gently pour over the crust. I use a wet spatula to spread it around so that it doesn't break into the crust.
- Freeze the bars for 1-2 hours, until firm enough to cut.
- Once they’re frozen, melt the chocolate chips with the coconut oil and coat over the caramel layer. Return to freezer for 5 minutes to harden.
- Once the chocolate hardens, slice the bars using a large knife. I first cut it in half vertically, then horizontally, then make two cuts horizontally on top and on the bottom to make 16 bars.
- Top with sea salt. Keep stored in freezer for up to 3 months for a more firm texture, or refrigerate for 2 weeks for more of a caramel texture.
I made these for Passover, everyone went nuts over them!!!
Best recipe EVER!
Amazing!! So glad you tried them ❤️
so so good!
Thank you! ❤️❤️