Vegan Caramel Candy Bars
High protein, vegan, gluten free, heart-healthy, high fiber
Just imagine biting into a soft caramel layer on a crispy coconut base topped with chunks of chocolate chips and large crystal salt. This is what I call IRRESISTABLE! I made the base with coconut, so it would be crunchy and toasted, but also melt-in-your-mouth soft. The great news is these bars freeze well into single servings so that you can have them on hand without overindulging in the whole batch.
Vegan Caramel Candy Bars
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2022
Ingredients
Base
2 and 1/4 cups oats
3/4 unsweetened coconut
1/2 cup coconut sugar
pinch of salt
3/4 cup coconut oil
Caramel
1 and 1/2 cups dates, chopped
1/2 cup hot water
3/4 cup peanut butter
1/4 cup coconut cream
1/2 teaspoon salt
3/4 cup chocolate chunks
large crystal salt
Makes 32 bars
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Instructions
1. Preheat oven to 350ºF/180ºC. Prepare an 8x8-inch (20x20 cm) pan with parchment paper. Hang a few inches off to the sides to make it easier to remove bars, once set.
2. Using a small food processor or blender combine oats, coconut, sugar and salt. Pulse until the oats are broken down into a rough crumble. Place in a medium bowl.
3. Melt the coconut oil and pour the heated oil into the bowl with oat-coconut-sugar-mixture and stir to combine into a crumbly, wet dough. Press dough firmly on the bottom of the square pan to make a half inch (12 mm) solid crust.
4. Bake for 12 to 14 minutes until slightly browned. Once cooled, place pan in freezer while you make your caramel.
5. Caramel: Soak dates in hot water for 15 minutes. Then blend the dates and soaking water into a paste using a high-speed blender or food processor. Set aside.
6. Heat peanut butter, coconut cream and salt either in the microwave or on the stovetop over low heat. Heat until hot, not boiling. Add date paste into the peanut butter batter and stir well to combine into a smooth caramel.
7. Remove pan from freezer and spread caramel layer over the cooled base layer. Top with large crystal salt and chocolate chunks. Return bars to freezer for 30 minutes. Remove from freezer and carful lift out bars using parchment paper sides. With a serrated knife, cut bars into serving sizes 2x1-inches (5x2,5 cm) - 32 bars in total. Store in freezer for up to 2 months or refrigerate for up to one week.
Photos by Brian Byllesby
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