Vegan Salted Caramel Bites

Sugar seems to be the big debate of the moment, and I personally haven’t and wont be eliminating it from my diet completely. I am very much in the “everything in moderation” camp, and life is too short not to sneak in a cheeky bar of chocolate every now and then. However, I am also very much in  the “know what goes in your food” camp, and trying to take control of this as much as possible can only be a good thing. These bars are a perfect sweet treat loaded with natural sugars and healthy fats and do feel pretty indulgent, as well as mega tasty.

  1. 1/2 cup walnuts
  2. 1/3 cup ground almonds
  3. 3tbsp melted coconut oil
  4. 2tbsp raw cacao 1tbsp maple syrup/agave nectar
  5.  1 1/2 cups dates (soaked for a few hours or overnight if you have time)
  6. 1/2 cup coconut milk
  7. 1/2 cup melted coconut oil
  8. 1/2 tsp pink salt

Chocolate Topping

  1. 1/2 cup coconut oil
  2. 2 tbsp raw cacao
  3. 1 tbsp maple syrup
  4. 1/2 tsp pink salt (optional)

Construction: Whizz all the base ingredients together in your blender until it all comes together and press into a lined baking tin (I use a brownie pan). Put in the freezer to set. For the filling, much the same, put all ingredients in the blender and whizz until it becomes a smooth, caramely paste (around 5 minutes). Pour over base and pop back in freezer. Same again for the topping! Whizz and pour over caramel filling, shake to get an even coating of chocolate goodness. Sprinkle on some chunky salt and put back in the freezer until you are ready to serve. I usually cut into small squares and wrap in cling film and keep in the freezer until needed. They are handy for Monkeychops to take out on long runs straight from the freezer and seem to power him along quite nicely. Beats an energy gel anytime!

Published by

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s