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Salted Caramel Chocolate Bars | vegan

Zubereitungszeit1 Std.
Resting Time3 Stdn.
Portionen: 14 Bars
Autor: Vicky - Healthy Dreams


Nut Base

  • 110 g almonds grounded
  • 100 g pecans (+50g for topping)
  • 70 g peanuts unsalted
  • 3 EL maple syrup
  • 3 EL coconut oil melted
  • 1 EL nut butter of choice
  • 1 pinch of sea salt

Salted Caramel

  • 340 g soft dates pitted
  • 2 EL tahini
  • 2 EL peanut butter
  • 2 EL coconut oil melted
  • 200 ml almond milk
  • 80 ml water
  • pulp of a vanilla bean or vanilla extract
  • 2 pinches of sea salt


  • 70 g dark chocolate of choice
  • some coconut oil


  • Soak the dates in some hot water for about 10-15 minutes. In the meantime, grease a 20x20cm baking tin (or baking tin of choice) and cover with parchment paper.
  • For the salted caramel, puree the soaked dates with almond milk and water until creamy. Add all the remaining ingredients of the caramel and mix well. Pour the tahini-date caramel into a jar.
  • For the nut base, put the nuts in a mixer and chop finely. Add all the other ingredients of the base plus 3 tbs of the tahini-date caramel and mix through. The result should be a crumbly, sticky mass that can be easily squeezed between the fingers.
  • Pour the nut base mixture into the baking tin lined with baking paper. Press down well and evenly. Now apply the salted tahini-date caramel evenly to the nut base. Then place the mould in the freezer for at least 3 hours until the caramel has set.
  • For the chocolate icing, melt the chocolate with a little coconut oil in a water bath. Take the baking tin out of the freezer and carefully lift the bar block out of the baking form. Cut into desired bars with a sharp knife. Cover the bars with the remaining pecans and pour liquid dark chocolate over them.