These vegan chocolate caramel bars are a total dream.
The three layers of biscuit, caramel, and chocolate taste so amazing together and the whole thing really does just melt in your mouth.
I’m sure these will impress all your friends and family too, just be warned that they do melt quite quickly so be sure to gobble them down!
For the base
- 100g of coconut flour
- 100g of oat flour
- 60g of coconut oil
- 60ml of maple syrup
- 1 teaspoon of vanilla powder
- A pinch of salt
For the caramel layer
- 400g of medjool dates, pitted
- 100ml of water
- 2 tablespoons of almond butter
- A pinch of salt
For the chocolate layer
- 150g of cacao butter
- 35g of cacao powder
- 8 tablespoons of maple syrup
- A pinch of salt
Method
To make the base, melt the coconut oil over a low heat then mix in the coconut flour, oat flour, maple syrup, and salt until a dough forms. Line a baking tray with greaseproof paper and press the dough down firmly into the bottom of the tray. Place the tray in the freezer while you make the caramel.
To make the caramel simply blend the dates, almond butter, water, and salt in a food processor until a smooth paste forms. Spread this date mixture over the top of the oat base and place back in the freezer for at least an hour to set fully.
Make the chocolate by melting all the ingredients over a gentle heat, stirring continuously. When that is ready you can remove the tray from the freezer and cut into 16 equal bars. Dip each bar in the chocolate and leave on a rack to set. You will need to dip each bar at least twice, leaving it to set between dippings, to make sure it is evenly coated in chocolate. Then sprinkle a tiny bit of salt on top of each bar while they are setting.
Once they are set, place them on a plate and leave them to set in the fridge for a few minutes, before enjoying. Then store any leftover bars after serving in the fridge, or the freezer if you want them to last longer.
For more incredible vegan recipes head to Deliciously Ella.
