Vegan Milky Way Bars

A vegan milky way bar cut in half, with caramel oozing out.

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 5

Freezing Time 2 35

Total Time 3

Servings

Calories 243

Author Elizabeth

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

**Choose whatever nut butter you like - peanut butter tastes great in this caramel, but a more neutral butter like cashew butter is also delicious. You may need more or less nut butter, depending on the exact texture of your nut butter.

Nutrition