These Vegan Milky Way Bars have a soft gluten-free nougat layer, a decadent vegan caramel filling, and a coating of chocolate. These delicious bars are the plant-based version of the classic Halloween candy.
On my mission to create plant-based versions of all the classic Halloween candies, today I've got Vegan Milky Way Bars for you!
Along with anything caramel-filled like twix and snickers, milky way bars are at the top of my candy list. Milky way bars have that soft nougat too. So a bite of one of these gems is a mouthful of melty goodness.
Jump to:
Why I love these Vegan Milky Way 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
Nougat Layer
- Oat Flour: I love using oat flour because it is easy to make at home and very cheap. You can also use almond flour for the nougat layer
- Nut Butter: like cashew butter or almond butter
- Maple Syrup: maple syrup helps create the correct nougat texture and sweetness. For a completely fruit-sweetened candy bar, use date syrup instead - though this will change the color of the nougat layer
- Vanilla
- Salt
Caramel Layer
This is a double batch of my vegan caramel recipe. For a fruit-sweetened caramel, head to my snickers recipe and make the date caramel.
- Coconut Sugar: I don't use coconut sugar too often on this site, because it is still sugar. But coconut sugar is a less refined sugar option with a lower glycemic index. It is perfect for this caramel because it has a naturally caramel-like flavor and melts down into a lovely creamy texture.
- Coconut Cream: coconut sugar needs a fat like coconut cream to help it melt. And it adds a richness to the caramel.
- Vanilla
- Sea Salt: a pinch of salt helps enhance and balance the sweetness of the coconut sugar
- Nut Butter: nut butter adds fat to the caramel, which creates a deeper, more rich flavor. I used cashew butter in these milky way bars because it has a neutral flavor. You can also use peanut butter
Chocolate Coating
- Vegan Dark 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. Make the nougat. In a large bowl mix nougat ingredients until combined. Press into a 9x9" pan lined with parchment. Freeze until solid, 20 minutes.
Step 2. Make the caramel. Heat the coconut sugar, coconut cream, vanilla, and salt in a medium saucepan over medium low heat, whisking until smooth. Add the nut butter and whisk again until smooth.
Step 3. Carefully pour the hot caramel layer over the nougat. Place the pan in the freezer for 60-90 minutes, until the caramel is solid.
Step 4. A few minutes before removing the pan from the freezer, melt the chocolate. Also, prepare a baking sheet lined with a wire rack or parchment paper.
Step 5. Remove the pan from the freezer and use the parchment paper to take the cookie and caramel out of the pan. Slice into thirds one direction, then into 6ths on the other side (18 bars total). Place the bars back in the pan and back in the freezer to set again, at least 1 hour, preferably overnight.
Step 6. Use a fork to coat each bar in the melted chocolate. Place on the prepared baking sheet to drain. Refrigerate the bars for 15 minutes to solidify.
Step 7. When read to serve, let thaw at room temperature for 5 minutes. Store leftovers in the fridge for up to a week or the freezer for up to 6 months. Enjoy!
FAQ & Expert Tips
Store these bars in the refrigerator or freezer. Avoid leaving the bars on the counter for too long to prevent melted chocolate and oozing caramel.
These bars will last for several weeks in the fridge and several months in the freezer.
Use sunflower seed butter or tahini instead of cashew nut butter.
Use almond flour instead of oat flour in the cookie layer.
Recipe Prayer
Thank you God for these delicious treats. We are grateful to celebrate Halloween and nourish our bodies. Amen.
More Vegan Halloween Candy
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Milky Way Bars
Ingredients
Nougat Layer
- 1 Cup Oat Flour
- 3 Tablespoons Nut Butter
- 3 Tablespoons Maple Syrup
- ½ Teaspoon Vanilla
- ¼ Teaspoon Salt
Caramel Layer
- 2 Cups Coconut Sugar
- ½ Cup Coconut Cream
- 2 Teaspoons Vanilla
- 1 Teaspoon Sea Salt
- ½ Cup Nut Butter like cashew butter **See notes
Chocolate Coating
- 6 Ounces Vegan Dark Chocolate
Instructions
- Make the nougat. In a large bowl mix nougat ingredients until combined. Press into a 9x9" pan lined with parchment. Freeze until solid, 20 minutes.
- Make the caramel. Heat the coconut sugar, coconut cream, vanilla, and salt in a medium saucepan over medium low heat, whisking until smooth. Add the nut butter and whisk again until smooth.
- Carefully pour the hot caramel layer over the nougat. Place the pan in the freezer for 60-90 minutes, until the caramel is solid.
- A few minutes before removing the pan from the freezer, melt the chocolate. Also, prepare a baking sheet lined with a wire rack or parchment paper.
- Remove the pan from the freezer and use the parchment paper to take the cookie and caramel out of the pan. Slice into thirds one direction, then into 6ths on the other side (18 bars total). Place the bars back in the pan and back in the freezer to set again, at least 1 hour, preferably overnight.
- Use a fork to coat each bar in the melted chocolate. Place on the prepared baking sheet to drain. Refrigerate the bars for 15 minutes to solidify.
- When read to serve, let thaw at room temperature for 5 minutes. Store leftovers in the fridge for up to a week or the freezer for up to 6 months. Enjoy!
Video
Notes
Nutrition
Nutrition information is an estimate.
Ren
can I sub the coconut sugar and cream with maple syrup? I can't have coconut cream.
Elizabeth
Hi Ren - unfortunately maple syrup won't work in this recipe, because the coconut cream and sugar help the caramel to set, while maple syrup would remain too liquidy. For a healthier version can make these bars with my date caramel recipe. Or if you want to make a more traditional caramel you can make something like this recipe, that uses regular sugar and corn syrup.