Caramel Chocolate Bars

5 from 1 vote

These vegan caramel chocolate bars are just like a twix; made with a date caramel and coated in a crisp coat of dark chocolate, the perfect snack!

Prep Time30

Cook Time20

Chilling Time2

Total Time50

Course: Dessert, Snack, Snacks

Cuisine: British

Servings: bars

Calories: 381kcal

Preheat oven to 180C/350F. Line an 8'x8' baking pan with parchment paper.
In a food processor, blitz the oats and almonds until they form fine crumbs. Add the maple syrup, coconut oil, almond butter and salt and continue to process until combined.
Pour the mixture into the prepared pan and press it out firmly and evenly. Bake for 15-18 minutes until lightly golden and firm to the touch. Leave to cool completely.

Blend together the medjool dates and almond milk until smooth. I find it easiest to use a stick blender to do this but you could probably use a blender too. Pour this mixture into a mixing bowl.
Add the almond butter, melted coconut oil, molasses, vanilla and sea salt to the bowl and whisk to combine.
Pour the date caramel over the cooled biscuit base and use a spatula to spread it out evenly. Place the pan into the freezer for 2 hours.
Just before the biscuit base/caramel comes out of the freezer, melt the chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool for a few minutes before using.
After 2 hours the caramel will be firm (but it won't be completely hard and frozen). Cut into 16 bars.
Dip each bar into the chocolate to coat fully. Sprinkle with your choice of topping immediately or leave plain if preferred.
Store the bars in the fridge or freezer.