No-Bake Chocolate Almond Caramel Squares

Your New Favorite Vegan Treat!

Looking for a delicious, no-bake dessert that’s both healthy and indulgent? These Chocolate Almond Caramel Squares are just what you need! Featuring a chocolate almond base, a luscious almond butter caramel center, and a dark chocolate coating, this vegan delight is quick and easy to make. Perfect as a snack or dessert, these squares will satisfy vegans and non-vegans alike.

Why You’ll Love These Chocolate Almond Caramel Squares

Nutritious and Delicious:

Almonds are not just a tasty addition to your diet; they’re also packed with nutrients. Rich in healthy fats, fiber, protein, magnesium, and vitamin E, almonds can support heart health, improve brain function, and help maintain healthy skin. When combined with cacao, known for its antioxidant properties and rich flavor, you get a treat that’s as good for you as it is indulgent.

Quick and Easy:

No need to spend hours in the kitchen. This recipe is straightforward and requires no baking. In just a few steps, you’ll have a delicious dessert ready to enjoy.

Versatile Snack:

These squares are perfect for any time of day. Enjoy them as a mid-morning snack, an afternoon pick-me-up, or a satisfying dessert. They’re also a hit at gatherings and dinner parties!

Health Benefits of Almonds and Cacao

Almonds are a powerhouse of nutrients, providing a good dose of healthy fats, protein, and fiber. They can help reduce hunger, promote heart health, and even aid in weight management. Cacao, on the other hand, is packed with antioxidants, which help combat free radicals and reduce inflammation. Together, they make a nutritious and delicious base for these caramel squares.

Flavor Profile

Each bite offers a symphony of flavors and textures, making these squares utterly irresistible. With the nutty richness of almonds, the deep, slightly bitter notes of cacao, and the sweet, gooey goodness of almond butter caramel. They are so good everyone is going to love them. Whether you’re vegan or not, these Chocolate Almond Caramel Squares are sure to become a favorite. They’re gluten-free, dairy-free, and refined sugar-free, making them an excellent choice for anyone looking to enjoy a healthier sweet treat.

This dreamy vegan recipe is not just a treat for the taste buds but also a healthy addition to your snack repertoire. Easy to make and delightful to eat, they’re perfect for any occasion. So why wait? Whip up a batch today and indulge in the perfect blend of almonds, caramel and cacao!

If you try these homemade, no-bake candy bars, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

No-Bake Chocolate Almond Caramel Squares

You’ll fall in love with this rich, decadent and delicious healthy dessert or snack. These Chocolate Almond Caramel Squares are vegan, refined sugar-free, gluten-free, dairy-free, easy to make and packed with nutrients.

Course Dessert, Snack

Cuisine Gluten-Free, Plant-based, Raw Vegan

Keyword almonds, caramel, chocolate, healthy desserts, healthy snack, no bake desserts, vegan sweets

Prep Time 15

Chill Time 30

Servings 12 squares

Ingredients

CHOCOLATE ALMOND BASE:

⅓ cup almond butter
2 Tbsp coconut nectar or maple syrup, I used coconut nectar
½ tsp vanilla extract
½ cup almonds, about 2.3 oz or 65 grams
3 Tbsp cacao powder
2 Tbsp oat flour

ALMOND BUTTER CARAMEL:

⅓ cup almond butter
3 Tbsp coconut nectar or maple syrup, I used coconut nectar
2 Tbsp coconut oil
½ tsp pure vanilla extract

CHOCOLATE TOPPING:

2 oz or 60 grams of chocolate, roughly chopped - you can use sugar-free

Instructions

CHOCOLATE ALMOND BASE:

In a medium bowl, whisk together almond butter, coconut nectar or maple syrup and vanilla extract until well combined.
Add almonds to a blender or food processor and pulse until a coarse flour forms. A few almond pieces are okay.
Add almonds, cacao powder and oat flour to the almond butter mixture. Stir until well combined, the texture should be similar to cookie dough.
Press the mixture evenly into the bottom of a parchment-lined loaf pan, you can use your fingers, a spatula or the bottom of a measuring cup. Place in the freezer to set while you make the rest.

ALMOND BUTTER CARAMEL:

In a small saucepan, over medium heat, whisk together the almond butter, coconut nectar or maple syrup, coconut oil and vanilla extract until the caramel starts to just slightly bubble. Remove from the heat.
Remove the pan from the freezer and pour the almond butter caramel on top of the chocolate almond base. If necessary, use a spatula to spread it onto an even layer. Return to the freezer for 15 – 20 minutes to firm up.

CHOCOLATE TOPPING:

To melt the chocolate, place the chocolate in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
Remove the pan from the freezer and pour the melted chocolate on top. Use a spatula to spread it onto an even layer. Place the pan back in the freezer for about 10 minutes or until the chocolate is set.
Once fully set, remove from the freezer and cut into squares.
Store any leftovers in the fridge for a quick and delicious treat anytime. Enjoy them straight from the fridge (not frozen) or at room temperature (but be careful, if the weather is too hot, the caramel might start to melt).

Gaby

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