Homemade Chocolate Candy Bar Vegan Gluten Free Recipes

VEGAN SNICKERS BARS

Steps:

• You can watch the video in the post for visual instructions.Soak cashews in warm water for at least one hour, then discard the water (you could also boil them in water for 15-20 minutes or until they are soft).
• Make the No-Bake Brownie Base as per the instructions in the recipe, and press the dough firmly into a pan (lined with foil or parchment paper). My pan measures 8 1/2 x 6 inches. If you use a bigger pan, the bars will be thinner.
• For the cream layer, process all ingredients in your high-speed blender or food processor until smooth and creamy. Pour the cream layer over the brownie base and transfer the pan into your freezer until the layer is firm (approx. one hour)
• Add all ingredients for the caramel layer (except the peanuts) to a saucepan and bring the mixture to a boil. Stir with a whisk and let simmer on low heat for about 10-15 minutes until the caramel sauce gets thicker. Pour it over the cream layer, place the peanuts on top, and put the pan back into the freezer for about 30 minutes. Check the recipe notes if you want to make the caramel layer with dates.
• For the chocolate layer, melt the cocoa butter and the coconut oil in a double boiler. Add all ingredients to a saucepan and stir until combined. Pour the chocolate over the caramel layer and transfer the pan back into the freezer for about 15 minutes. Check the recipe notes for a SIMPLE chocolate alternative.
• Cut into your desired size and shape (it works best with a hot knife). Enjoy the bars thawed!

HOMEMADE CHOCOLATE CANDY BAR (VEGAN + GLUTEN-FREE)

Steps:

• In a food processor, process the cookies until fine (about 30 seconds). Add the coconut oil and process again until well combined. Transfer to an 8x8 baking pan lined with parchment paper. Spread into one compact even layer and place in freezer for 20 minutes.
• In a small saucepan over low heat add the almond butter, maple syrup and coconut oil. Whisk to combine and melt together. Once well incorporated, remove from burner and whisk in the vanilla and salt. Set aside until the first layer is finished setting in the freezer.
• Once the first layer has hardened in the freezer, pour the middle layer overtop. Use a mini spatula to spread the middle layer into one even layer. Return the baking pan to the freezer to set the middle layer (about 20 minutes).
• Add 2 inches of water to a small saucepan and bring to a boil. Place a glass bowl overtop to create a double boiler. Add the chocolate and coconut and stir to melt and combine. Set aside until the middle layer has hardened. Once the middle layer has hardened, pour the melted chocolate overtop and lift and tilt the baking pan to spread the chocolate into one even layer. Place in freezer for 5-10 minutes to allow the top layer to harden.
• Remove the baking pan from the freezer and lift the bars out using the parchment paper. Place on a flat surface and allow to thaw for a couple minutes until you can easily cut through the bars with a knife. Cut into 12-14 small chocolate candy bars. Sprinkle with flaky sea salt if desired. Serve immediately or return to the freezer in an airtight container lined with parchment paper for up to one month.