Vegan Chocolate-Dipped Coconut Caramel Cookie Bars
A thick layer of date caramel on a coconutty crust dipped in lush vegan chocolate makes these dessert bars irresistible.
August 11, 2024
Coconut butter lends a rich and buttery taste to these cookie bars from the Fantastic Vegan Cookies cookbook. These are basically the vegan answer to a Bounty bar meeting a Mars bar, and we can’t stop making them.
What you need:
For the crust:
1 cup rolled oats
¾ cup plus 1 tablespoon shredded coconut, divided
¼ cup coconut butter, melted
4 tablespoons maple syrup
¼ teaspoon salt
For the caramel layer:
¼ cup coconut butter, melted
1 cup pitted soft dates
3 tablespoons vegan milk
⅛ teaspoon salt
For the chocolate layer:
1 cup vegan chocolate chips
2 teaspoons coconut oil, softened but not melted
What you do:
- Line an 8 x 8-inch pan with parchment paper. For the crust, in a food processor, blend rolled oats and ¾ cup of shredded coconut until a coarse flour texture is achieved, about 2 to 3 minutes. Add coconut butter, maple syrup, and salt to flour. Blend until a dough forms. Press dough into parchment paper-covered pan.
- For the caramel layer, in a food processor, blend all ingredients until a smooth caramel consistency is achieved. Spread on top of crust and place in freezer for 30 minutes.
- For the chocolate layer, using a double boiler method over medium heat, melt chocolate and coconut oil until smooth.
- Remove solid caramel bars from freezer and cut into rectangular bars. Dip a bar into melted chocolate, making sure to evenly coat each side. Place bar on a cooling rack and repeat with remaining bars. Sprinkle remaining tablespoon of shredded coconut over top of bars.
- Place in freezer until chocolate is set, about 15 minutes.
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