Walnut Caramel Chocolate Bars

By The Mindful Hapa
Total Time
5 Hrs, 20 Mins
Serves
12
Serving Size
1 slice
Meal
Snack
Course
Desserts Snack

DESCRIPTION

This recipe is the perfect way to shake things up this holiday season! These decadent bars have a crisp walnut base followed by a rich caramel layer that’s all topped off with chocolate walnut fudge. Sink your teeth into a thick and fudgy bar that’s gluten-free, vegan, and oh so delicious!

Prep Time
20 Mins
Cook Time
5 Hrs
Total Time
5 Hrs, 20 Mins
Calories
390
Total Fat
25
Saturated Fat
7
Polyunsaturated Fat
12.8
Monounsaturated Fat
4.179
Cholesterol
0
Sodium
105
Carbohydrates
27
Dietary Fiber
2
Total Sugars
22
Protein
4
Vitamin D
0
Calcium
35
Iron
1
Potassium
180

Ingredients

Crust

  • 1 cup California walnuts
  • 1/2 cup gluten free flour
  • 3 tablespoons vegan butter
  • 1 tablespoon pure maple syrup
  • 1 tablespoon coconut sugar

Vegan Caramel

  • 3/4 cup coconut cream
  • 1/4 cup maple syrup
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Chocolate Walnut Fudge

  • 1/3 cup coconut sugar
  • 1 tablespoon coconut oil
  • 1 tablespoon water
  • 1/4 cup coconut cream
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups coarsely chopped California walnuts

Preparation

  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper.
  2. Place all crust ingredients in a food processor and pulse for 30 seconds or until you’ve reached a crumbly consistency. Spread in prepared pan and press down firmly to make a single even layer. Bake for 22 to 25 minutes or until the edges have just started to brown.
  3. While crust is baking, to prepare caramel, place all ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring frequently to avoid burning; let cool slightly. Mixture should now coat the back of a spoon and be reduced to 1/2 cup. Pour over cooled crust and refrigerate for 20 minutes.
  4. Meanwhile, to prepare Chocolate Walnut Fudge, place coconut sugar, coconut oil and water in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. Stir in remaining ingredients. Spread over caramel layer and refrigerate for at least 4 hours or overnight.
  5. Remove from pan and cut into thin slices. Store in the refrigerator and serve cold.