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Vegan Chocolate Caramel Bars

Vegan Chocolate Caramel Bars

 Eli  Brecher
Eli Brecher
 Eli  Brecher
  • Recipe by: Eli Brecher
  • Eli Brecher is a healthy recipe developer and food stylist, specialising in dairy-free and gluten-free recipes. Eli is the founder of Brecher Nutrition and her mission is to make nutrition less stressful for all, with her delicious and accessible recipes. As a result of living with Crohn’s since the age of 8, Eli is qualifying to become a Registered Nutritionist. Eli’s undeniable passion for the wellness and nutrition industry has seen her firmly cement herself as one of the industry’s leading recipe developers, working with high profile brands on the supermarket shelves, and designing the menus at London’s top boutique fitness studios. Eli recently launched her own product line, Eli’s Granola, after the breakfast recipes became so popular on her blog.
Serves 12 - 20
Prep time: 1h
Cooking time: 0min

Think Mars Bar meets Twix - but completely vegan!

These no-bake vegan and gluten free chocolate biscuit bars are incredibly delicious and will be enjoyed by everyone - vegan or not!

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Method
  • 1.

    Soak the medjool dates in hot water for 15 minutes to soften (keep the water aside for later)

  • 2.

    In a strong food processor, blend the almond and cashews until a fine biscuit crumb

  • 3.

    Cut the vanilla pod length ways and scoop out the black seeds from one half and add to a food processor and keep the other half for later

  • 4.

    Slowly pout in the maple syrup and blend until a sticky mixture is formed

  • 5.

    Press the mixture into a lined baking tin and place in the freezer for a minimum of 15 minutes

  • 6.

    In the meantime, add the soaked dates to a clean food processor and pulse on high power to form a thick sticky mixture

  • 7.

    Us a knife to scrape out the vanilla seeds from the other half of the vanilla pod and place in the food processor

  • 8.

    Add the almond butter, maple syrup, sugar and salt

  • 9.

    Blend until a smooth caramel forms with no lumps

  • 10.

    Gradually add 3 teaspoons of the date water

  • 11.

    Spread the mixture over the base and place in the freezer for 45 minutes

  • 12.

    In the meantime, melt the chocolate together with the coconut oil over a low heat

  • 13.

    Remove the tray from the freezer and slice into bars

  • 14.

    Dip each bar into the chocolate length ways or the entire bar - up to you

  • 15.

    Repeat until all the bars are coated in chocolate

  • 16.

    Sprinkle each bar with a little sea salt and place in hte fridge for 45 minutes before serving

  • 17.

    Store in the fridge for up to 4 weeks of in the freezer for 2 months

  • 18.

    Enjoy!

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