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Vegan Chocolate, Caramel & Peanut Bars

You’ll fall in love with these rich, decadent and incredibly healthy candy bars. These yummy treats are vegan, sugar-free, gluten-free, dairy-free, super nutritious and so damn tasty.
Print Recipe
Prep Time 15 minutes
Chill Time 5 hours
Servings 10 candy 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.