From reel to table

Vegan Swirl Caramel Bars

A crunchy chocolate-oat base, a creamy peanut butter caramel and a rich chocolate top with a pretty swirl.

↓ JUMP TO RECIPE ▶ WATCH VIDEO

Watch how it is made

The reel shared on @veganjoyciful.

Watch the video on Instagram ↗

Video not showing? Watch on Instagram ↗

Before you start

Swirl the peanut butter through the chocolate with a toothpick right after pouring. Keep in the fridge; slice with a warm knife.

Our own version inspired by the reel of @joyfulhomecooking: the creator's exact quantities are not published on the web, so these amounts are ours.

Vegan Swirl Caramel Bars

12 bars · 20 cm (8 in) square tin

Ingredients

Base: 120 g rolled oats; 20 g cocoa; 80 g almond or peanut butter; 60 ml maple syrup; 2 tbsp coconut oil, melted; a pinch of saltCaramel: 180 g soft dates, pitted; 120 g smooth peanut butter; 60 ml coconut cream; ¼ tsp saltTop: 150 g vegan dark chocolate; 1 tsp coconut oil; 1 tbsp smooth peanut butter for swirling

Step by step

Blitz the oats into a coarse flour, mix with the rest of the base and press into a lined tin. Freeze 10 minutes.
Blend dates, peanut butter, coconut cream and salt into a smooth caramel; spread over the base and freeze 20 minutes.
Melt the chocolate with the coconut oil and pour over. Dot with the peanut butter and swirl with a toothpick.
Chill 2 hours until firm and cut into 12 bars.

Inspired by the reel of @joyfulhomecooking. Quantities and method by veganjoyciful.

← Back to Instagram