Vegan No-bake Caramel Bars
A crunchy biscuit layer topped with a simple caramel filling, all dipped in lush dark chocolate - these vegan no-bake caramel bars are my healthier take on a Twix bar!
Ingredients
For the base
- 70g ground oats*
- 50g ground almonds
- 1/4 tsp salt
- 1 tbsp maple syrup
- 3.5 tbsp coconut oil melted
For the caramel filling
- 140g soft dates**
- 4 tbsp tahini***
- 1-2 tbsp milk of choice****
- Pinch of salt
For the chocolate coating
- 150g dark chocolate melted
Instructions
- In a bowl, mix together the oat flour, ground almonds and salt, then pour in the maple syrup and melted coconut oil. Mix to combine.
- Press the mixture in a loaf tin lined with baking paper – I used a 22×12 cm loaf tin. Transfer to the freezer while you make the caramel.
- Add all the caramel ingredients into a food processor and blend until smooth. Spread the caramel over the biscuit layer and freeze again for 1-2 hours.
- Slice into 10 bars, then dip each into the melted chocolate. Gently place on a chopping board lined with baking paper and chill in the fridge for a few minutes until the chocolate is set.
- Store in an air-tight container in the fridge for up to 5 days.
Notes
* Plain rolled oats blended into a find flour in a high-speed blender. Use gluten-free oats to make the recipe gluten-free.
** I find soft dates like Medjool dates work best as they're easier to blend.
*** You can also use nut butters.
**** The amount of milk will depend on how soft your dates are. Start off with 1 tbsp, then add more if needed until you have a smooth paste.
Nutrition
Calories: 268kcalCarbohydrates: 26gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 0.5mgSodium: 68mgPotassium: 295mgFiber: 4gSugar: 14gVitamin A: 31IUVitamin C: 0.3mgCalcium: 48mgIron: 3mg
Tried this recipe?Let us know how it was!