If you're craving a dessert that tastes like a snickers bar, this recipe for vegan chocolate caramel bars is a gluten-free and refined-sugar free alternative.

I love snickers bars. As a kid, I would absolutely crush the king-sized snickers bars.

While there is nothing wrong with eating a snickers bar, I am a huge fan of eating foods and snacks that are nutrient-dense on this blog.

That's why I created this recipe for healthier snickers bars, as an homage to my favorite childhood snack.

The combination of a nutty shortbread base made from coconut and almond flour, luscious date caramel, creamy peanut butter filling, and a chocolate topping creates a delightful treat that will satisfy all of your snickers cravings.

Why Make These Vegan Chocolate Caramel Bars?

Naturally sweetened with dates for a healthier alternative and rich caramel-like flavor.
Gluten-free and paleo using almond and coconut flour for the shortbread crust.
Layers of texture including a crunchy peanut and almond base, a soft and chewy date caramel layer, and a smooth and rich chocolate coating.
Perfect for a post-dinner dessert or as a midday pick-me-up snack!

image of the top of the healthier snickers bars

Frequently Asked Questions (FAQs)

Q1: Can I use a different type of flour for the shortbread base?

Yes, you can use whole wheat flour or a gluten-free flour blend as a substitute. Keep in mind that the texture and flavor may vary slightly.

Q2: Can I replace peanut butter with another nut butter?

Certainly! Feel free to use your preferred nut butter, such as almond butter, cashew butter, or even sunflower seed butter for a nut-free alternative.

Q3: Can I freeze these?

Yes, you can freeze the vegan caramel bars for up to two months. Ensure you store it in an airtight container or freezer-safe bag to maintain freshness.

Q4: Can I omit the chocolate coating?

Yes, you can omit the chocolate coating if desired. The bars will still be delicious with the nutty base and date caramel layer.

close up shot of the layers in the healthier snickers bars

close up cross section picture of the healthier snickers

Print Recipe

Vegan Chocolate Caramel Bars Recipe (Gluten-Free, Refined-Sugar Free)

This recipe is for vegan chocolate caramel bars consists of three layers: a rich shortbread base, a creamy date caramel filling, and a decadent peanut butter topping, all finished with a layer of melted dark chocolate.

Prep Time10

Cook Time20

Course: Dessert

Cuisine: American

Keyword: easy desserts, gluten free desserts, grain free desserts

Servings: servings

Calories: 430kcal

Author: Wan Na Chun

Ingredients

Date Caramel

1.5 cup pitted dates soaked in boiling water
½ teaspoon vanilla extract
⅛ teaspoon salt

Shortbread Base

1 cup almond flour
⅓ cup coconut flour
¼ cup water
½ teaspoon vanilla extract

Filling

1 cup salted peanut butter

Topping

½ cup of 72% dark chocolate melted
¼ teaspoon flakey sea salt

Instructions

Start by preparing the date caramel. In a bowl, place the pitted dates and cover them with boiling water. Allow them to soak for about 10 minutes to soften. Once softened, drain the dates.
Transfer the soaked dates to a food processor or blender. Add the vanilla extract and salt. Blend until the mixture becomes smooth and creamy. Set aside.
Preheat your oven to 350°F (175°C). Prepare an 8x8-inch baking dish by lining it with parchment paper.
In a mixing bowl, combine the almond flour, coconut flour, water, and vanilla extract for the shortbread base. Mix well until the dough comes together and forms a crumbly texture.
Press the shortbread dough evenly into the prepared baking dish. Use your hands or the back of a spoon to compact it.
Bake the shortbread base in the preheated oven for about 10-12 minutes or until it turns golden brown. Once baked, remove from the oven and let it cool completely.
Spread the prepared date caramel evenly over the cooled shortbread base.
Add peanut butter layer on top of date caramel.
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring well between each interval until smooth and fully melted.
Pour the melted dark chocolate over the date caramel layer, spreading it evenly with a spatula or the back of a spoon. Optional: sprinkle with flakey sea salt.
Place the baking dish in the refrigerator for at least 2 hours or until the chocolate is completely set.
Cut the bars squares or rectangles. Serve and enjoy!

Notes

Layering: To make the layers easier to spread, place the baking tray into the fridge in between layers to solidfy and make it easier to work with.

Soaking the dates: Make sure to soak the pitted dates in boiling water to soften them before blending into the date caramel. This helps achieve a smoother and creamier texture.

Choosing the chocolate: For the chocolate topping, a 72% dark chocolate is recommended for a rich and slightly bitter flavor. However, you can use any type of chocolate according to your preference, such as milk chocolate or semi-sweet chocolate.

Adjusting the sweetness: The sweetness of the date caramel and peanut butter filling can be adjusted to your liking. If you prefer a sweeter caramel, you can add a tablespoon or two of maple syrup or honey while blending the dates. Similarly, if you prefer a sweeter peanut butter filling, you can add a tablespoon of powdered sugar or sweetener of your choice.

Almond and coconut flour: Almond flour and coconut flour provide a gluten-free and grain-free alternative for the shortbread base. If you don't have these flours on hand, you can substitute with an equal amount of all-purpose flour or another gluten-free flour blend.

Pressing the shortbread base: When pressing the shortbread dough into the baking dish, make sure to press it firmly and evenly to create a solid base for the bars.

Cooling and setting: It is essential to allow the layers to cool and set properly. Cooling the shortbread base before adding the date caramel helps prevent the layers from mixing. Similarly, refrigerating the bars after adding each layer ensures that they set properly and are easy to slice.

Serving and storage: Once the snickers bars are sliced, serve them at room temperature or slightly chilled. Store any leftovers in an airtight container in the refrigerator for up to one week. Remember to separate the layers with parchment paper or plastic wrap to prevent sticking.

Nutrition

By replacing refined sugar with naturally sweetened dates and incorporating wholesome ingredients, these vegan caramel chocolate bars satisfy all of those cravings for candy bars.

If you love easy and healthier desserts, be sure to check out the following recipes.

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