These Vegan Chocolate, Caramel & Peanut Bars are rich, decadent and so addictive. They are gluten-free, dairy-free, oil-free and sugar-free. The most delicious healthy treat.
With a tender chocolate cookie base, a peanut butter caramel center and a crunchy chocolate-peanut top. These vegan candy bars are damn delicious and packed with nutrition. The main ingredients are dates, cacao/dark chocolate, and peanuts/peanut butter. Did you know cacao is loaded with antioxidants? And that dates are high in fiber? And that peanuts are a great source of plant-based protein?
Back to the recipe. You only need 8 wholesome ingredients that are fiber-rich and nutrient-dense, a food processor and somewhere to melt your chocolate (I used the microwave, but you can use the double boiler method). Making these vegan bars is super easy and takes less than 15 minutes, but you’ll have to wait 4 – 5 hours for the bars to solidify in the freezer. I promise you, they are worth the wait!
These frozen treats will keep in the freezer for 1 – 2 months, though I don’t think they will last that long, because these homemade candy bars are hard to resist. You can eat them straight from the freezer, I love them this way (they are a cross between an ice cream sandwich and a fudgy popsicle) or you can let them sit out for 15 – 20 minutes for a softer, cakey treat. But don’t leave them out for too long or the caramel will start melting.
If you try these homemade, no-bake candy bars, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!
Vegan Chocolate, Caramel & Peanut Bars
Ingredients
COOKIE-DOUGH BASE:
- ½ cup dates, tightly packed
- 2 Tbsp water or plant-based milk
- 3 Tbsp oat flour - use GF, if necessary
- 2 Tbsp cacao powder
- 1 Tbsp peanut butter
PEANUT BUTTER – CARAMEL:
- ½ cup dates, tightly packed
- 5 Tbsp water or plant-based milk
- ¼ cup peanut butter
- 1 tsp pure vanilla extract
CHOCOLATE TOPPING:
- 2.5 oz or 70 grams of chocolate, roughly chopped - you can use sugar-free
- 2 Tbsp peanut butter, at room temperature
- 2 Tbsp plant-based milk, at room temperature
- 3 Tbsp toasted peanuts, roughly chopped
Instructions
- BASE:
- Place dates and water/plant-based milk in a food processor. Blend until you reach a chunky paste consistency. You might need to stop a few times and scrape down the sides.
- Add oat flour, cacao powder and peanut butter. Blend until smooth. The texture should be similar to cookie dough.
- Press the mixture evenly into the bottom of a parchment-lined loaf pan, you can use your fingers, a spatula or the bottom of a measuring cup. Place in the freezer while you make the rest.
- PEANUT BUTTER CARAMEL:
- Place dates, water/plant-based milk, peanut butter and vanilla extract in the food processor (no need to wash it, don’t worry about the bits of chocolate dough). Blend until smooth and creamy. You might need to stop a few times and scrape down the sides.
- Remove the pan from the freezer and pour the peanut butter caramel on top of the chocolate dough. Use a spatula to spread it onto an even layer. Place the pan back in the freezer while you melt the chocolate.
- CHOCOLATE TOPPING:
- To melt the chocolate, place the chocolate in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
- Add peanut butter and plant-based milk. Whisk until combined.
- Remove the pan from the freezer and pour the chocolate mixture on top of the peanut butter caramel. Use a spatula to spread it onto an even layer. Add chopped peanuts, lightly press them into the chocolate. Place the pan back in the freezer for 4 – 5 hours, until frozen.
- Cut into bars and enjoy!
- Store leftovers in an airtight container in the freezer for up to a month or two.