Vegan Caramel Squares

Indulge in the ultimate guilt-free treat with these Vegan Caramel Squares—rich, decadent, and completely plant-based! Featuring a wholesome oat and almond flour crust, a creamy Medjool date caramel layer, and a luscious dark chocolate topping, this dessert is packed with natural sweetness and indulgent textures. Perfectly sweetened with maple syrup and infused with a hint of vanilla and sea salt, every bite is a harmonious blend of flavors. Made with simple pantry staples like coconut oil, almond butter, and canned coconut milk, these no-compromise caramel squares are ideal for satisfying your sweet tooth while sticking to a vegan lifestyle. Ready in under an hour (plus chilling time) and easy to slice into perfect portions, they’re a stunning addition to any dessert table or afternoon snack spread.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 16

Ingredients

• 200 grams Rolled oats
• 100 grams Almond flour
• 100 grams Coconut oil
• 150 ml Maple syrup
• 400 grams Medjool dates
• 100 grams Almond butter
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Sea salt
• 200 grams Dark chocolate chips
• 100 ml Coconut milk (canned)

Directions

Step 1

Preheat your oven to 180°C (356°F). Line an 8x8 inch baking pan with parchment paper.

Step 2

In a food processor, combine the rolled oats and almond flour. Pulse until you have a coarse, flour-like consistency.

Step 3

Add 50 grams of melted coconut oil and 75 ml of maple syrup to the dry mixture and blend until a dough forms.

Step 4

Press this mixture evenly into the bottom of the prepared baking pan to form the base. Bake for 10-12 minutes or until lightly golden. Allow to cool.

Step 5

Soak the pitted Medjool dates in warm water for about 10 minutes to soften. Drain and add them to the food processor.

Step 6

To the dates, add the almond butter, vanilla extract, sea salt, and the remaining 75 ml of maple syrup. Blend until smooth and creamy. Adjust sweetness or saltiness to your taste.

Step 7

Spread this caramel layer evenly over the cooled crust. Use a spatula to make it smooth.

Step 8

In a saucepan over low heat, melt the remaining 50 grams of coconut oil together with the dark chocolate chips. Stir constantly until smooth.

Step 9

Stir in the canned coconut milk into the melted chocolate to make it creamy.

Step 10

Pour this chocolate layer over the caramel layer and gently spread out evenly with a spatula.

Step 11

Refrigerate the caramel squares for at least 2 hours or until the chocolate layer has set.

Step 12

Once set, lift the parchment paper out of the pan and slice into 16 squares.

Step 13

Serve chilled or at room temperature. Store any leftovers in a sealed container in the fridge for up to a week.

Nutrition Facts

Serving size	(1358.3g)

Amount per serving	% Daily Value*
Calories	5679.7

Total Fat 300.4g	0%
Saturated Fat 147.9g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 1194.1mg	0%
Total Carbohydrate 719.5g	0%
Dietary Fiber 81.3g	0%
Total Sugars 492.6g
Protein 95.8g	0%

Vitamin D 0IU	0%
Calcium 989.4mg	0%
Iron 36.2mg	0%
Potassium 5696.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 6.4%

Carbs: 48.2%