Caramel Nut Candy Bars

These treats are a crowd pleaser for holiday guests with or without dietary restrictions—chances are no one will notice they’re gluten-free and vegan!

Yields one 8 x 8 inch pan

¾ cup hazelnuts, raw, unsalted
¾ cup cashews, raw, unsalted
1 ½ cup almonds, raw, unsalted
¼ cup almond butter
¼ cup coconut oil
3 tbsp maple syrup 
¾ tsp salt
1 cup dates
2 oz vegan chocolate chips + 1 teaspoon coconut oil

Chop all of the nuts together in a food processor until coarse sandy texture and set aside in medium sized mixing bowl. Meanwhile, soak the dates in boiling water to soften for five minutes, then discard water. Put the almond butter, coconut oil, maple syrup, salt and dates into a saucepan. Heat mixture while stirring frequently until melted and uniform consistency, then add to the nuts. 

Stir until all of the nuts are coated. Line an 8 x 8 x 2 inch baking pan with parchment paper. Transfer everything to the pan and press firmly and evenly into the bottom. Melt the chocolate chips with the 1 teaspoon of coconut oil and drizzle over the top. 

Refrigerate for 30 minutes or until firm. Cut into bars the size of your choice.

Support The Coast

At a time when the city needs local coverage more than ever, we’re asking for your help to support independent journalism. We are committed as always to providing free access to readers, particularly as we confront the impact of COVID-19 in Halifax and beyond.

Read more about the work we do here, or consider making a donation. Thank you for your support!

Comments (0)

Add a comment

Add a Comment

Get more Halifax

The Coast Daily email newsletter is your extra dose of the city Monday through Friday. Sign up and go deep on Halifax.