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Vegan Caramel Candy Bars

Vegan Caramel Candy Bars

This tasty treat has a shortbread crust paired with a gooey chocolate and caramel coating. And best of all, it is vegan! You can store them in the fridge for up to two weeks. 

Note: You can play around with the different nut butters. 



  • 3/4 cup of almond flour
  • 2 tablespoons of coconut flour
  • 3 tablespoons of coconut oil
  • 1 tablespoon of maple syrup
  • Salt


  • 1/2 cup peanut butter
  • 1/2 cup almond butter
  • 1/3 cup maple syrup 
  • 1/3 cup coconut oil 
  • 1 teaspoon vanilla extract 

Chocolate Coating

  • 1/2 cup chocolate chips 
  • 1 teaspoon coconut oil 
  • Sea salt 


  1. Preheat oven to 180 C 
  2. For shortbread, mix all ingredients in a bowl and then flatten into a 20cm x 20cm baking dish with parchment paper 
  3. Bake for 12-15 minutes until lightly browned around edges. Remove and let cool for a couple of minutes before adding caramel 
  4. Combine caramel ingredients in bowl and whisk (you can use the same bowl as the crust). 
  5. Gently spread over crust with spatula as to not break the shortbread. 
  6. Freeze bars for 1-2 hours 
  7. Melt chocolate chips with coconut oil and coat bars. Return it to the freezer for 5 minutes to harden. 
  8. Slice bars when ready, you should be able to get ~16 bars.
  9. Top with sea salt and store in fridge for 2 weeks (if you'd like more of a harder texture, keep in freezer for up to 3 months). 

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