• Megan Sherer

Vegan Chocolate Caramel (Candy Bar) Cups

I hate when I find a recipe on a blog that I want to try and I have to read a novel before getting to the actual recipe. So I will spare you guys from that, but I will say this: these are freaking delicious. I can't decide if they remind me more of a Milky Way or a Twix, or some other candy bar entirely. Either way, they're amazing and I am definitely going to be making them a regular in my dessert rotation. Plus they're vegan, gluten free, and refined sugar free. So when I may or may not have eaten 3 (ok 4) in one sitting, I didn't feel sick to my stomach.

Enough teasing, as promised here is the recipe!



1/4 cup cashews

1/4 cup almonds

1 cup GF rolled oats

1/4 cup melted coconut oil

1-2 tbsp maple syrup

Dash of vanilla extract

Vegan Caramel:

1 cup dates, pitted

1/4 cup coconut oil, melted

2 tbsp tahini

1/2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp sea salt

4oz vegan chocolate (I recommend Hu kitchen)


1. Soak your dates either in hot water for 15 minutes, or room temperature water for 1 hour.

2. Blend nuts and oats in a food processor until very fine (or leave it a little coarse if you like more of a granola bar texture). Then add the rest of the ingredients for the base and process until somewhat of a dough forms.

3. If you're making them into bars, then spread the mixture evenly into an 8x8 pan, or divide evenly in a muffin tray. Silicone works best here. Press the mixture down firmly.

4. For the caramel, drain your dates and then blend all caramel ingredients together in a food processor until a smooth mixture forms. Evenly spread caramel over your base, and freeze for at least 1 hour.

5. Melt your chocolate in the microwave or using a double boiler, and spread evenly on top of caramel mixture. Freeze again for 30 minutes. Slice bars or carefully take out your cups and enjoy! I found that the bars cut a little easier when they're frozen so make sure you have a really sharp knife!

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