Vegan Chocolate Salted Caramel Slices
10 ingredient vegan chocolate salted caramel slices. Yep, I went there. These delicious treats take minimal time and effort to whip up. They are sweet and incredibly reminiscent of snickers bars, but instead of refined sugar, these bars are sweetened with dates. Each evening recently, I’ve been making a cup of tea and grabbing one (or two or three) of these slices. It’s been the best way to end the day.
Here’s a little rundown on the ingredients and why they are important in this recipe:
Almond flour: I have only recently discovered the magic of almond flour in baking. Originally, I thought it was just a gluten free flour alternative, and since I’m not gluten free, I never tried it. But almond flour adds a light and fluffy texture to baked goods and treats. I tried making these bars with other flours, but the shortbread would always come out too dense. As well as being a light and fluffy flour, almond flour is also higher in protein, fiber and healthy fats than regular flour.
Maca Powder: Maca powder has a deep caramel like flavor. Maca is a root that is known as a superfood. It is rich with nutrients and minerals and helps to balance hormone and energy levels. It’s not essential in this recipe but I love the rich caramel flavor is adds.
Coconut oil: Coconut oil is the holy grail in this recipe (hence why there is a little bit in every layer). Since coconut oil becomes firm when cool, it allows the shortbread layer to set and harden when put in the freezer. Same idea for the caramel layer, even though only a little bit is added to the caramel, it assures that this layer firms slightly so it doesn’t become a liquid, sticky mess. Coconut oil helps to thin out the chocolate as it’s being melted, so it spreads evenly when poured on the top layer.
Dates: I love using dates dates in my sweet recipes. Along with adding a natural sweetness, they are high in fiber and minerals.
Chocolate Salted Caramel Slices
Ingredients:
- 2 cups of almond flour
- 2 tsp maca powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2.5 tbsp coconut oil (melted)
- 2.5 tbsp maple syrup
- 4 large medjool dates
- 1/4 cup water
- 1/2 cup peanut butter
- 1/2 tbsp coconut oil
- 1 tsp vanilla
- 1/2 tbsp salt
- 1/2 cup dark chocolate chips
- 1 tbsp coconut oil
Instructions:
- Mix the almond flour, maca powder, salt and cinnamon in a bowl. Then, add the melted coconut oil and maple syrup. Mix until it reaches a texture of wet sand.
- Line a small square baking dish (roughly 8inx8in) with parchment paper.
- Press the mixture evenly into the the baking dish until packed down.
- Put the dates into a small bowl. Boil some water in a kettle. Pour the boiling water over the dates and let them soak for a few minutes.
- Then, in a food processor, add the dates and 1/4 cup water and blend until the dates become a paste.
- Add the vanilla, salt, coconut oil and peanut butter and blend again until well combined.
- Gently spread the caramel mixture evenly over the shortbread.
- Place into the freezer while you melt the chocolate.
- Melt the chocolate and coconut oil (which helps thin out the chocolate) in a double boiler or in the microwave. *
- Once the chocolate is smooth and melted, pour over top the caramel layer and spread evenly.
- Put the bars into the freezer for 30 minutes to allow the chocolate to harden.
- Then, once the chocolate has hardened and the shortbread has set, cut into slices. I like to keep my bars in the freezer, but if you like softer bars, keep them in the fridge!