Hazelnut Caramel Bars

Hazelnuts. Caramel. Chocolate. Is there anything better than that?


Chocolate Coating:

  • 1 cup of melted coconut oil
  • 1 cup of cacao powder
  • 1 cup of maple syrup

Caramel Layer:

  • 10 medjool dates.
  • 1/2 cup of maple syrup.
  • 1/3 cup of coconut sugar.
  • 1/2 cup of water.
  • 1 tsp Vanilla Bean Paste
  • 1/4 tsp Himalayan Salt
  • Handful of crushed hazelnuts

Almond Biscuit Layer:

  • 2 cups/170g Ground Almonds
  • 1/2 cup/70g Macadamia Nuts
  • 1/2 cup/40g Pecans, plus additional for topping.
  • 3 tbs coconut palm nectar
  • 3 tbs Coconut Oil
  • 1 tbs Almond butter
  • Pinch Himalayan Salt


  1. Biscuit layer: Line a loose bottom 8 inch rectangular cake tin. In a food processor blend add the pecan nuts, macadamia nuts and process.
  2. Place them into the bowl, add the almond flour, a tbsp of almond butter, 3 TBSP coconut palm nectar 2 tbsp of coconut oil and mix.
  3. Press into the cake tin until compact. Press into the edges. Place into the freezer.
  4. Caramel: Place all ingredients into a blender and blend. Pour onto the biscuit layer and level out. Place into the freezer for at least three hours.
  5. Remove from the cake tin.
  6. Slice into bars. Wipe the knife each time in boiling water to get a precise cut. Place back into the freezer.
  7. Chocolate: Mix the ingredients in a bowl and pour over the bars! Store in the freezer! Enjoy!



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Guest Blogger Aimee Hastie

Aimee Hastie has travelled from London and throughout Asia to explore different healing modalities. See all recipes by Aimee

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