Vegan Chocolate Candy Bars

Vegan Chocolate Candy Bars Recipe

By Peanut Palate


For the Base

¾ cup almond flour

½ cup (80g) Medjool dates pitted

For the Caramel Layer

1 cup (160g) Medjool dates pitted

2 tbsp (30g) almond butter

sea salt to taste

For the Chocolate Topping

½ cup (120g) vegan semisweet chocolate chips

2 tsp (10mL) refined coconut oil

sea salt to taste


1Add the base ingredients to a food processor and blend until a dough forms.

2Press this mixture evenly into the bottom of a baking tray lined with parchment paper, making it medium thick. You don't have to fill the entire tray, but fit it in as per the require thickness. You can also use muffin tins with liners.

3Place this tray in the refrigerator while you make the caramel layer.

4Add the caramel ingredients into a blender.

5Blend until creamy, scraping down the sides of the blender as needed to recombine the ingredients.

6Remove pan from refrigerator and spread this mixture in evenly on top.

7Put back in the fridge until the top is hardened enough to spread the chocolate layer on top.

8While the bars are setting, melt the oil and chocolate in a small saucepan over medium low heat, stirring often to prevent burning.

9Once the chocolate is fully melted, remove the pan from the freezer and pour it evenly on top.

10Sprinkle the bars with a tiny bit of sea salt on top. Place the pan back in the fridge to set.

11Once the chocolate is hardened, use a pizza cutter or sharp knife to make 8 squares. Enjoy!

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