I have been experiencing some major FOMO around halloween candy this year. I mainly blame my friend Leigh who had her bowl of candy out mid September in a freakish anticipation for fall. Love you Leigh but come on!!
So there I was, September 20th craving candy I knew I couldn’t have. My only solution was to make my own. I couldn’t decide between Milky Way, Twix, Snickers, or 3 Musketeers, so naturally I had to make a bar that had all the elements. A caramel center, notes of peanuts, a crunchy yet soft biscuit, chocolate with a hint of salt. These. Are. The. Best. Holy shit. Vegan desserts win every time! All I need is one or two and I’m crazy satisfied!
Makes 10 bars
1/2 cup almond flour
1/2 cup coconut flour
1 pinch of salt
3 tbsp almond milk
2 tbsp maple syrup
2 tbsp coconut oil, melted
The caramel filling:
1/4 cup peanut butter
1 tbsp coconut butter
10 dates, pitted
3-4 tbsp almond milk
1 tsp vanilla extract
The chocolate coating:
1 cup dark chocolate chips
1 tbsp coconut oil
Preheat oven to 350.
In a bowl add all dry ingredients and mix well.
Next add all of the wet ingredients 1 by 1.
Grab a small 9X9 pan and line with parchment,
Press filling down so its even on the bottom of the pan.
Bake for about 15-20 minutes until its starting to get golden brown on the top.
Add everything to a blender or food processor and blend until smooth. If you’re having a hard time getting it going its ok to add a tiny bit more nut milk so the consistency is super smooth.
Set aside and wait for the biscuit to cool.
Pour the caramel on top of the biscuit and even it out super well with a rubber spatula.
Freeze for at least an hour to set the caramel.
Once it’s set, cut into bite size bars.
Putting it all together:
In a small sauce pan or double boiler, add the chocolate and coconut oil over low heat.
Stir consistently so it doesn’t burn until smooth and melted.
Pour chocolate over each bar.
Let it set again in the freezer for 20 min.
Store in fridge and enjoy!!