Plant Based Salted Caramel Almond Bars

Name: Plant Based Salted Caramel Almond Bars
Prep time: 1 h
Yield: 12 -14
Ingredients: 2 cups almonds; ½ cup coconut cream; 1/3 cup walnuts; ¼ cup coconut oil; ¼ cup coconut nectar or maple syrup; ¼ cup almond meal; 1 tsp. vanilla extract; 3 cups Medjool dates; 2/3 cup almond butter; ½ cup coconut cream; ¼ cup coconut oil; ½ tsp. vanilla extract; Pinch of sea salt; ½ cup cacao powder; ¼ cup coconut oil – melted; ¼ cup coconut nectar or maple syrup; raw almonds; dark chocolate; season salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
1 hr
Servings
12 -14
Cuisine
Vegan

Plant Based Salted Caramel Almond Bars

Ulric Berry

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Ingredients

Servings

Nougat base:

2 cups almonds
½ cup coconut cream
1/3 cup walnuts
¼ cup coconut oil
¼ cup coconut nectar or maple syrup if you're not doing the 21 day challenge
¼ cup almond meal
1 tsp. vanilla extract

Caramel:

3 cups Medjool dates
2/3 cup almond butter
½ cup coconut cream
¼ cup coconut oil
½ tsp. vanilla extract
Pinch of sea salt

Dark Chocolate Coating:

½ cup cacao powder
¼ cup coconut oil – melted
¼ cup coconut nectar or maple syrup not 21 day challenge complaisant

Toppings:

raw almonds
dark chocolate
season salt

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Instructions

Line an 8x8 baking tin with parchment and set aside.
Into a high-speed blender add all your ingredients for the nougat base. Blend this for around 2-3 minutes or until completely smooth and silky. It’s worth it, trust me. Once your mixture is ready transfer it to your baking tin and flatten out till even. This is a bit of a sticky process but I added a spray of coconut oil to my spatula and it made the process a bit easier. Place in the freezer while you make the caramel.
Now let’s make that golden nectar, caramel. Nice and simple, once again, just add all the ingredients into a high-speed blender and blend till completely smooth. The dates break down easily here but you still want to stay patient and blend for around 2 minutes so you achieve that really silky effect when eating these bad boys. Transfer this mixture onto the nougat base and spread until flat and beautiful.
Cover with parchment and set in freezer for around 4 hours.
To add the finishing touches we can do a few things here. 1) Coat with chocolate 2) Coat with almonds.
For the chocolate, you’re going to need a cooling rack set aside. Remove your snickers from the freezer, using a knife cut the sides of the pan for removal and set onto a cutting board. Cut just centimetres from each side for the precise look (eat those bits, of course) and then you’re left to choose how you want to cut them. I went for the longer/skinny look because they are quite thick. So once you’ve cut the bars put them back into the freezer.
Into a saucepan add your coconut oil and let it melt. Then add the rest of your chocolate ingredients. Stir on low heat till combined. Remove from heat and once cool enough to handle begin dipping your bars into the chocolate. Place your coated bars onto the cooling tray and watch them dry up quickly! You can sprinkle some with whole almonds and salt and some not. Have fun with these and do what you think your family will like most!