Vegan Caramel Candy Bars | Carob chocolate | + Mukbang at the end | Gluten free

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and offers a different flavor profile.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs are lower in sugar and higher in antioxidants.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower on the glycemic index.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers healthy fats and a neutral flavor.

Fill a medium-sized pot with 2 cups of coconut sugar.

Add 1 cup of coconut cream to the pot and turn the heat to medium-high.

Stir the mixture until the sugar completely melts down, which should take a few minutes.

Once melted, it should look like a thick dark brown syrup and start to bubble.

Insert a candy thermometer and continue to stir while it boils, aiming for a temperature of around 200°F.

If you don't have a thermometer, use the cold water method to test the consistency.

Once the mixture reaches 200°F, test it in cold water to check for the soft ball texture.

Add 1/2 teaspoon of vanilla bean powder (or 1 teaspoon of vanilla extract) and stir to combine.

Pour the caramel mixture onto parchment paper in a small glass pan and let it cool.

Once cooled, place the caramel in the freezer.

In a large bowl, combine 1 cup of gluten-free oat flour, 1 cup of almond flour, and 1/2 cup of coconut sugar for the cookie base.

Add 1/2 teaspoon of vanilla powder (or wait to add vanilla extract until wet ingredients are added) and mix well.

Add 1/2 cup of coconut milk to the dry mixture and mix until it resembles cookie dough.

If the dough is too wet, add more oat flour until it is not sticky.

Prepare a clean flat surface or parchment paper and sprinkle with extra oat flour.

Pour the cookie dough onto the prepared surface and coat with oat flour to prevent sticking.

Shape the dough into a rectangle, ensuring it is not too thick or sticky.

Use a straight edge or knife to cut the dough into candy bar shapes, estimating the size as desired.

Place the shaped bars on parchment paper in a large pan, ensuring they are spaced apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens