Vegan 100 Grand Bars
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.
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
Calories: 215kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 67mg | Potassium: 208mg | Fiber: 3g | Sugar: 27g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 2mg