These homemade candy bars are an irresistible no-bake dessert! A chewy nougat mixture is topped with a layer of caramel made from dates, nut butters and coconut butter, then covered in a slip of rich chocolate. And if you’re looking for an allergen-free version, swaps for the potential allergens are listed in the recipe notes below. Enjoy this better-for-you take on a classic chocolate bar, made with quality vegan ingredients and no refined sugar. Because they’re so much better for you than the kind from the corner store, you have all the permission to have two.
Homemade Caramel-Chocolate Candy Bars
Ingredients
Caramel layer
- 1 cup medjool dates pitted
- 1 Tbsp. peanut butter
- 1 Tbsp. SunButter Sunflower Butter
- 1 tsp. vanilla extract
- 1 tsp. maca powder
- 1/4 tsp. sea salt
- 2 Tbsp. Nutiva Organic Coconut Manna Coconut Butter
Nougat layer
- 1-1/3 cups Bob’s Red Mill Oat Flour
- 1/3 cup date caramel above
Other ingredients
- 3 Tbsp. dry roasted peanuts chopped
- 2 Tbsp. roasted almonds chopped
- 1-1/2 cups Hu Kitchen Gems chocolate
- 2 Tbsp. Sproud Plant-based Milk Barista
Instructions
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Soak dates in hot water for 10 minutes; drain.
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In food processor, combine dates and caramel ingredients; process until thick and smooth. Remove and set aside.
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In food processor (no need to wash), combine oat flour and 1/3 cup of caramel mixture; process until well incorporated. (Note: Nougat should be slightly sticky so it holds together when molded.) On baking tray lined with parchment paper, firmly press mixture.
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Using spatula, spread remaining caramel evenly over nougat, then sprinkle peanut and almond pieces over caramel. Use fingers to press nuts into caramel layer.
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Freeze for 60 minutes, until firm.
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Remove from freezer and use sharp knife to cut bar-sized pieces. Return tray to freezer.
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In sauce pan over low heat, melt chocolate. Once melted, add plant-based milk and stir until well combined and creamy.
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Moving quickly, place one bar into melted chocolate. Use tongs to flip. Once fully coated, arrange bar on parchment-lined tray. Repeat for all bars.
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Refrigerate bars for 15 minutes to set.
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Store refrigerated up to 14 days, or freeze.
Recipe Notes
Notes
To make these allergen-friendly, follow these adjustments to the recipe:
- Use extra SunButter instead of the peanut butter
- Use maple syrup instead of the coconut butter
- Use roasted sunflower seeds instead of the almonds and peanuts
- Omit the plant-based milk
- Use nut-free dark chocolate
Add the ingredients to your cart and make these fun bars!
