Vegan homemade caramel + melted chocolate = heaven! These Vegan Chocolate caramel bars are absolutely amazing! I couldn’t stop eating them. The homemade caramel is SUPER easy to make and made without adding any overly fattening ingredients like coconut milk or refined sugar. This entire recipe is made without any gluten and without any refined sugar - you can even make it oil free too!
Crust layer:
Homemade caramel:
All else:
Preheat oven at 350º and line a square pan with nonstick parchment paper
Add almond flour and coconut sugar to a food processor and turn on - while it’s on, start adding dates one at a time until a dough texture forms.
Press into the pan lined with parchment paper - and press down to flatten.
Bake for 20-25 minutes until golden brown. Let cool completely
In a medium sized bowl, add all the caramel ingredients and mix thoroughly - it should be lump free and a pourable consistency. If it’s too thick, add a tsp of almond milk at a time to thin it down. If it’s too thin, add 1.5 tsp of peanut butter at a time to thicken it.
Pour it directly over the cooled crust and spread over evenly - freeze for 35-45 minutes.
Melt your vegan chocolate over a double boiler and let cool down completely - do not try and pour it while it’s still warm/hot - it will ruin the consistency
Once the chocolate is cooled down - pour it directly over the crust/caramel and spread evenly. Be quick to spread because the chocolate will harden really fast!
Keep in the fridge for about an hour until it’s chilled completely
Cut into desired shape - note: the chocolate will NOT let you cut into pretty, perfect sized bars - it will go all over the place, which I think adds a little bit of character to it.
Enjoy!