Vegan Caramel Squares
Indulge in guilt-free decadence with these irresistible Vegan Caramel Squares! Featuring a wholesome oat and almond flour crust, a luscious date-based caramel layer, and a rich, creamy chocolate topping, this no-refined-sugar treat is perfect for satisfying your sweet tooth. Made with plant-based ingredients like coconut oil, almond butter, and canned coconut milk, these squares are packed with natural flavors and textures. With just 30 minutes of prep followed by a short bake, they’re easy to whip up and ideal for dessert, snack time, or special occasions. Plus, they’re gluten-free and dairy-free, making them a crowd-pleaser for any dietary preference. Serve them chilled or at room temperature for an indulgent experience, and enjoy the perfect balance of sweet, salty, and chocolatey goodness!
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Recipe Information
Ingredients
- 200 grams Rolled oats
- 100 grams Almond flour
- 100 grams Coconut oil
- 150 ml Maple syrup
- 400 grams Medjool dates
- 100 grams Almond butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Sea salt
- 200 grams Dark chocolate chips
- 100 ml Coconut milk (canned)
Instructions
Preheat your oven to 180°C (356°F). Line an 8x8 inch baking pan with parchment paper.
In a food processor, combine the rolled oats and almond flour. Pulse until you have a coarse, flour-like consistency.
Add 50 grams of melted coconut oil and 75 ml of maple syrup to the dry mixture and blend until a dough forms.
Press this mixture evenly into the bottom of the prepared baking pan to form the base. Bake for 10-12 minutes or until lightly golden. Allow to cool.
Soak the pitted Medjool dates in warm water for about 10 minutes to soften. Drain and add them to the food processor.
To the dates, add the almond butter, vanilla extract, sea salt, and the remaining 75 ml of maple syrup. Blend until smooth and creamy. Adjust sweetness or saltiness to your taste.
Spread this caramel layer evenly over the cooled crust. Use a spatula to make it smooth.
In a saucepan over low heat, melt the remaining 50 grams of coconut oil together with the dark chocolate chips. Stir constantly until smooth.
Stir in the canned coconut milk into the melted chocolate to make it creamy.
Pour this chocolate layer over the caramel layer and gently spread out evenly with a spatula.
Refrigerate the caramel squares for at least 2 hours or until the chocolate layer has set.
Once set, lift the parchment paper out of the pan and slice into 16 squares.
Serve chilled or at room temperature. Store any leftovers in a sealed container in the fridge for up to a week.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 30.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
