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Vegan Candy Bars

Like the chocolate bars you used to get while trick-or-treating, but much better! Celebrate Halloween (or any occasion, really) with these Vegan Candy Bars.

Prep Time: 20 minutes
Servings: 6

For the nougat:

1 cup almond flour 

2 tablespoons maple syrup 

2 tablespoons coconut oil, melted 

2 tablespoons peanut butter 

¼ teaspoon kosher salt 


For the date caramel:

8 dates, soaked in hot water  

3 ounces Califia Farms Unsweetened Vanilla Almondmilk 

Pinch of kosher salt 

½ cup roasted, unsalted peanuts 


For the chocolate coating:

8-10 ounces vegan dark chocolate chips

1 tablespoon coconut oil 

Flaky sea salt, optional  

Line an 8”x5” loaf pan with parchment paper, making sure to cover the entire bottom. Add all of the nougat ingredients to a food processor in the order listed and blend until combined and clumpy looking. Transfer the nougat to the prepared pan and spread it out into an even layer.
Drain the dates and then add them to the food processor along with the Unsweetened Vanilla Almondmilk and salt. Process until smooth. Spread the caramel evenly over the nougat. Sprinkle the peanuts over the top.
Place the pan in the freezer until frozen, about 2 hours. Remove from the pan and parchment paper and cut into 6 equal-sized bars. Add the chocolate chips and coconut oil to a microwave safe bowl and heat for 30 second increments, stirring after each time, until the chocolate has melted. Dip each bar in the chocolate, using a spoon to coat the top.
Transfer the candy bar to a pan lined with parchment paper. Let the chocolate sit for a few minutes before sprinkling with sea salt. Repeat this process for the remaining bars.
Place the pan in the freezer for a few minutes to let the chocolate harden. Remove from the freezer and enjoy right away!
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