The Whole Food Plant Based Cooking Show
Vegan Candy Bars
Calories: 209kcal
Plant-Based refined sugar-free CANDY BARS so good, you’ll want them every day! These plant-based treats combine the richness of unsweetened vegan chocolate, the crunch of peanuts, the natural sweetness of dates, and the perfect gluten-free cookie base. They’re easy to make, satisfy every sweet tooth, and are a healthier twist on classic candy bars. Whether it’s for a snack, dessert, or a quick energy boost, these bars are irresistible. Once you try them, they’ll become your new favorite treat—delicious, wholesome, and totally addictive!
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Ingredients
Cookie
- ¾ cup rolled oats organic
- ¾ cup almond flour
- ⅓ cup medjool dates or deglet
- 1 tbsp tahini
- ½ tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp baking powder
- 2 tbsp water if necessary
Date Caramel
- 1 cup medjool dates or deglet
- 1 tsp vanilla extract
- 1 tbsp nutritional yeast
Additional ingredients
- 1 cup unsweetened chocolate chips
- ¼ cup dry roasted peanuts
Instructions
Cookie
- Preheat oven to 350°F.
- Add all ingredients to a food processor except for the water and mix until it is a fine crumble. Drizzle in water 1 tbsp at a time until mixture clumps together.
- Pour mixture onto a parchment lined baking tray and press into a rectangle with hands. Finish by covering with another piece of parchment and rolling flat with a rolling pin until rectangle is roughly 10 inches x 8 inches.
- Cut rectangle in half lengthwise(horizontally) and then cut those two sections vertically into 1/2 inch strips, gently spreading them apart from each other so they will bake evenly.
- Bake for 15 minutes and then let cool.
- Sprinkle a few chocolate chips into the bottom of each cell in the silicone chocolate bar mold and place the mold on a baking tray. Place in oven for 5 minutes to melt the chocolate chips. Remove from the oven and gently spread the melted chips evenly on the bottom of each silicone mold cell. Place tray in the freezer to solidify the chocolate.
Date Caramel
- Add all ingredients to a food processor and blend until it is a paste. Scoop the paste into a piping bag with a large tip opening.
- Place remaining chocolate chips into a heatproof glass container. Place container in a saucepan filled halfway with water. Heat on stove stirring chips occasionally until they are completely melted.
Assembly
- Place a cookie piece into each silicone mold cell on top of the chilled chocolate layer. Pipe the date paste on top of the cookie. Press a few peanuts into the date paste. Gently pour melted chocolate over the surface so that it runs down the sides of each mound covering the peanuts and date mixture.
- Chill in fridge until firm
- Pop bars out of the silicone mold and store in an airtight container in the fridge.
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Nutrition
Calories: 209kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 46mg | Potassium: 171mg | Fiber: 4g | Sugar: 18g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg
