Chewy Caramel Chocolate Bars

November 15, 2017
Chewy Caramel Chocolate Bars

I had a craving for something sweet but didn’t want anything too overly processed. These Chewy Caramel Chocolate Bars really hit the spot!

Chewy Caramel Chocolate Bars

I’ve used cashews for the base of this recipe – they are so versatile and I just love them!

I’d been seeing the Golden Gaytime Crumbs popping up in my Facebook newsfeed a lot lately – so when I saw them on special at my local IGA I just had to grab some to experiment with! They are not necessary for this recipe though – you could substitute with crushed nuts, desiccated coconut, hemp or chia seeds.

Chewy Caramel Chocolate Bars

You don’t have to cover these delicious bars in chocolate if you don’t want to – you could leave them as is, or form them into balls and roll them in coconut.

If you’ve got a sweet tooth, I highly recommend you try out:

The Most Epic Vegan Rocky Road

Chocolate Crackle Caramel Slice

Black Bean Banana Brownies

Raw Coconut Lemon Banana Cookies or our

Lemon and Poppyseed Cookies

Chewy Caramel Chocolate Bars

I’ve used coconut sugar in this recipe because I find it gives a great caramel-like flavour, which I really love – and I believe, even though calorie for calorie it’s the same as granulated sugar – that coconut sugar is better for you.

I hope you try out these Chewy Caramel Chocolate Bars, and share the recipe around with your friends and family!


Chewy Caramel Chocolate Bars
Chewy Caramel Chocolate Bars

These Chewy Caramel Chocolate Bars will really hit that sweet craving! Deliciously moreish, gluten free and easy to make, these will be gone in no time!

For the caramel bars:
  • 3/4 cup cashews
  • 1/4 cup coconut sugar
  • 1 Tbsp tahini
  • pinch of himalayan sea salt
  • 2 Tbsp soy milk
  • 1 Tbsp coconut oil
For the chocolate coating:
  • 100g vegan chocolate
  • 1/4 cup coconut cream
  • 1/4 cup golden gaytime crumbs optional - you could use nuts, desiccated coconut or hemp seeds instead
For the Caramel Bars:
  1. Blend the cashews till fine in a food processor. Add the coconut sugar and continue to blend. Then add the tahini, salt, soy milk and coconut oil and blend until well incorporated. Scoop mixture into a small square or rectangular container and refrigerate for 2 hours or overnight. Then cut into strips or squares.

For the Chocolate Coating:
  1. Melt the chocolate in a bowl over boiling water or a double boiler. Once melted stir or whisk through the coconut milk until it's a smooth consistency. Lay the bars onto a wire rack and coat one side with the chocolate. Then put them in the freezer for 10-20 minutes until set. Then take them out, turn them over and coat the other side (heat up the chocolate again if necessary). Then sprinkle the golden gaytime crumbs over the chocolate before it sets. Once you have coated all of the bars, then put them back in the freezer to set. Keep in the freezer until you want to eat them! 

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