Vegan Caramel Pecan Bars

Vegan Caramel Pecan Bars

Next up on our holiday dessert list are these vegan, gluten free, raw, delicious Caramel Pecan Bars. 🙂

If you’ve never made real caramel before, a typical recipe calls for white sugar, butter and heavy cream. Explains why I love caramel so much… but like hi, can you get any worse?

So you can probably believe my amazement when I tried making raw caramel from dates, and it actually looked and tasted like real caramel. Although dates still have a lot of sugar, it’s natural and non-processed. Plus, eliminating the butter and heavy cream makes this vegan caramel way skinnier than the original. 

So make a batch, pour it over this gluten free crust, and you’ve got yourself a guilt-free holiday treat!

Vegan Caramel Pecan BarsVegan Caramel Pecan BarsVegan Caramel Pecan Bars

Vegan Caramel Pecan Bars
  1. 2 cups of mixed nuts (I used almonds and pecans)
  2. 3 tablespoons of almond meal
  3. 2 tablespoons of peanut butter
  4. 2 tablespoons of coconut oil (melted)
  5. 1/4 cup of maple syrup (or honey if not vegan)
  6. dash of sea salt
  7. 1 cup of dates (pitted and soaked in hot water for 15 minutes)
  8. 1/4 cup of almond milk
  9. 1 teaspoon of vanilla
  10. dash of sea salt
  11. *1/2 cup of chopped pecans for topping
  1. Add all the crust ingredients into a high speed blender, and blend until a "dough" forms. It does not need to be perfect, just enough that it is broken down and sticks together.
  2. Place the dough into a small glass dish (8x8 or so) and press down to form an even layer.
  3. Place in the freezer.
  4. Drain the dates and place in a high speed blender with the 1/4 cup of almond milk, vanilla and sea salt.
  5. Blend until smooth.
  6. If you feel as though the caramel sauce is too thick, add an extra splash of almond milk and blend.
  7. Pour the caramel over the crust and spread until even.
  8. Sprinkle sea salt over the caramel.
  9. Top with chopped pecans,
  10. Place back in the freezer until mostly solid (the caramel will stay sticky).
  11. Cut into squares and store in the fridge.
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