Vegan Caramel Chocolate Bars
These vegan caramel chocolate bars and truly dreamy and gluten-free as well. Triple layer, creamy, crispy and easy to make!
Our recipe inspiration came from Nadia’s Healthy Kitchen – her recipes are so divine! We wanted a creamier base with less crumble so we adjusted our bottom layer ingredients and added some marshmallow fluff to create a yummy chocolate puffed rice base.
For those of you who are vegan, you’ll need some delicious Nature’s Charm sweetened condensed coconut milk. You can find this in some specialty grocers, as well as on sites like Amazon and Vitacost. We found our dark chocolate at Nuts.com and it melts wonderfully.
For our dedicated gluten-free folks, a quick note that Rice Krispies brand cereal is NOT gluten-free (even though it logically should be!). There are several brands of gluten-free plain puffed rice cereals or products on the market (usually puffed brown rice). We found ours at both Vitacost and Nuts.com and they worked equally well.
And how does sweetened condensed milk, peanut butter and coconut oil create the most perfect, creamy caramel-flavored layer? It’s magical but it works! Freezing between layers creates beautiful separation and they cut and look as good as they taste.
All you need is a 5×9 loaf pan and some parchment paper for easy removal and cleanup. We like to slice ours into different sizes (depending on our chocolate fix need). They are super quick to make besides the freezing time and look truly impressive.
Try our vegan caramel chocolate bars & let us know how you love them!
Find more recipes and gluten-free inspiration here!
Vegan Caramel Chocolate Bars
Equipment
- 5×9 Loaf Pan
Ingredients
Crunch Base
- 150 grams dark chocolate
- 50 grams marshmallow fluff
- 25 grams dairy-free butter like Earth Balance
- 45 grams puffed rice cereal gluten-free
Caramel Layer
- 160 grams Nature's Charm sweetened condensed coconut milk
- 4 tbsp peanut butter
- 2 tbsp coconut oil
Chocolate Topping
- 120 grams dark chocolate
Instructions
Crunch Layer
- Spray your loaf pan with baking spray and line with parchment so that the parchment hangs over the sides (for lifting out dessert later)
- Using the bain marie method, heat chocolate and vegan butter in heat proof bowl until melting. Stir in the marshmallow fluff. Remove from heat and stir in the puffed rice cereal
- Spread into the base on the loaf pan and freeze while making caramel layer
Caramel Layer
- Using a small saucepan, melt together the sweetened condensed milk, peanut butter and coconut oil. Bring to a simmer and cook 5-8 minutes until thickened
- Remove from heat and pour over chocolate crunch layer. Place loaf pan back into freezer. Freeze for an hour to set
Chocolate Topping
- Melt the dark chocolate using a bain marie until smooth. Remove from heat and pour over set crunch and caramel layers. Freeze for 10+ minutes and then remove from loaf pan and slice
Notes
- This recipe is vegan but if you are not vegan you can use regular butter and regular sweetened condensed milk
- Rice Krispies brand cereal is NOT gluten-free. Buy a puffed rice from your grocer or online that is labeled gluten-free (nuts.com has a good one)
Nutrition
