Vegan 100 Grand Bars have layers of chewy caramel and crispy rice, coated chocolate. These refined sugar free, dairy-free, halloween candy bars are decadent and nostalgic.
Every year I make it my mission to veganize Halloween candy. The store-bought plant-based candy options are definitely increasing, but there are so many candies that absolutely need a vegan version!
These vegan 100 grand bars are one of those! With gooey caramel, 100 grand bars deserve a vegan swap!
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What is a 100 Grand Bar?
Maybe not the most popular of Halloween candy, a 100 Grand Bar is a chewy caramel and crispy rice candy bar coated in milk chocolate.
This vegan version keeps everything you love about the original, but it's completely vegan and naturally sweetened.
Why this recipe works
This vegan version of a 100 Grand Bar keeps the key components of the candy bar.
Chocolate: we'll just use a vegan chocolate. For the most authentic flavor, choose a semi-sweet chocolate. For a healthier swap, use dark or unsweetened chocolate.
Caramel: we'll make my date caramel, which is delightfully sweet and gooey. It's also really easy to work with - I promise these bars are easy to make! And no sticky mess!
Rice: we'll use puffed rice or crispy rice cereal to get that delightful crunch
Why You'll Love these Vegan 100 Grand Bars
- Dietary needs - these bars are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Healthier version of a classic - these bars are made with whole food plant-based ingredients so you can avoid the refined sugars, oils, and other processed ingredients in the store-bought version!
- Freezer friendly - if you don't eat the entire batch in one sitting, these bars store very well. They'll last in the freezer for several months
Ingredient Notes & Substitutions
- Medjool Dates: medjool dates are the softest type of date and easiest to blend. If you want to use a different type of date, soak the dates in hot water for a few minutes to soften them before blending
- Nut Butter: nut butter adds fat to the caramel, which creates a deeper, more rich flavor. I used almond butter in this version because it has a neutral flavor. You can also use peanut butter like I did in my vegan snickers bars
- Vanilla Extract
- Sea Salt: a pinch of salt helps enhance and balance the sweetness of the dates
Coating Ingredients
- Puffed Rice: I used actual puffed rice, but you can use the Rice Krispies cereal, or another puffed grain like millet or quinoa
- Vegan Chocolate: I used a mix of 100% unsweetened chocolate and vegan semi-sweet chocolate. If you prefer a sweeter chocolate, you can use any vegan dark or semi-sweet chocolate like Enjoy Life or Pascha.
Step-By-Step Instructions
Step 1. Line an 8x8 or 9x9 baking pan with parchment paper.
Step 2. Make the date caramel. Blend all the caramel ingredients in a food processor until a ball forms in the processor.
Step 3. Use your hands or the back of a measuring cup to press the caramel into the prepared pan.
Step 4. Press the puffed rice into caramel. Freeze for 1 hour.
Step 5. Once solid, use the edges of the parchment to remove the caramel from the pan, and slice into bars (I cut 18 bars).
Step 6. In a small, high-sided, microwave safe bowl melt the chocolate on 50% power. After the first minute, stir every 30 seconds for 15-30 seconds, to avoid overheating the chocolate.
Step 7. Use a fork to coat each bar in the melted chocolate. Set aside on a wire rack or back on the parchment paper.
Step 8. Refrigerate or freeze again for 10 minutes until the chocolate is set.
FAQ & Expert Tips
Any puffed grain works - quinoa, millet, etc. Or you can buy the Rice Krispies brand rice cereal, which is more processed, but gives more of a classic crunch.
Store in an air-tight container in the fridge for up to a month. Or store in the freezer for up to six months.
Recipe Prayer
Thank you God for these delicious treats. We are grateful to celebrate Halloween and nourish our bodies. Amen.
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📖 Recipe
Vegan 100 Grand Bars
Equipment
Ingredients
Caramel
- 1 Pound Pitted Medjool Dates about 3 loose cups or 26 dates
- ⅓ Cup Nut Butter I used almond butter
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Sea Salt
- ¼ Cup Non Dairy Milk
Coating
- 1 Cup Puffed Rice or other puffed grain of choice or rice krispies cereal
- 14 Ounces Vegan Chocolate
Instructions
- Line an 8x8 or 9x9 baking pan with parchment paper.
- Make the date caramel. Blend all the caramel ingredients in a food processor until a ball forms in the processor.
- Use your hands or the back of a measuring cup to press the caramel into the prepared pan.
- Press the puffed rice into caramel. Freeze for 1 hour.
- Once solid, use the edges of the parchment to remove the caramel from the pan, and slice into bars (I cut 18 bars).
- In a small, high-sided, microwave safe bowl melt the chocolate on 50% power. After the first minute, stir every 30 seconds for 15-30 seconds, to avoid overheating the chocolate.
- Use a fork to coat each bar in the melted chocolate. Set aside on a wire rack or back on the parchment paper.
- Refrigerate or freeze again for 10 minutes until the chocolate is set.
Video
Nutrition
Nutrition information is an estimate.
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