Candy Recipes

Chocolate Caramel Candy Bar

Chocolate covered caramel and nougat candy bar with a healthy twist.

Making candy bars is like trying to capture a photograph in a familiar location. Many have been there or seen the results. The question I ask: “Is this candy bar different?” Or maybe better: “Will this taste as good as hoped?”


What makes this candy bar different is the health aspect: gluten-free, vegan, and free of processed sugar. But do not let the healthier aspect make you believe this will not taste good. Plenty sweet. Creamier textures. Flavors are enhanced as a result of being freshly made.

Taste is a preference. That being said, this candy bar tastes like a rich bite of chocolate, caramel, and nougat. Without anything really standing out as a focusing point. It blends well and is kind of filling, which is a bonus.

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Chocolate Caramel Candy Bar

  • Servings: makes 6
  • Difficulty: moderate
  • Print

Chocolate covered caramel and nougat candy bar with a healthy twist.


For the Base:

  • 1/2 cup almond flour
  • 1 T. maple syrup
  • 1/2 T. cacao powder
  • dash salt

For the Caramel Layer:

  • 3 medjool dates, soaked at least ten minutes and pitted
  • 1 T. almond butter
  • 1 T. culinary coconut milk in original flavor
  • 1 T. coconut oil
  • 1/2 t. maca powder
  • 1/2 t. gluten-free vanilla extract

For the Chocolate Coating:

  • 2 T. cacao butter
  • 1 T. coconut oil
  • 1 T. cacao powder
  • 1 T. maple syrup
  • slosh gluten-free vanilla extract


For the Base:

  1. In high speed blender, combine almond flour, maple syrup, cacao powder and salt. Blend until dough-like consistency is formed. May need to scrape sides between blending.
  2. In a parchment lined mold (I use a 4.8 c. bread loaf dish), press dough into an even base layer. Store in refrigerator.

For the Caramel Filling:

  1. Using high speed blender/food processor, blend dates as best as possible.
  2. Add rest of the ingredients and blend on medium to incorporate and mix.
  3. Using spoon, flatten mixture over base to form second layer. Refrigerate for at least twenty minutes to harden before next step.

For the Chocolate Coating:

  1. Melt cacao butter and coconut oil on low heat.
  2. Add cacao powder, maple syrup, and vanilla. Stir well to combine ingredients.
  3. Let cool for five to ten minutes before next step.
  4. Using fork, or fingers (can get messy), lay layered creation in chocolate. Turn from bottom to top, and back again for covering. Set aside on parchment lined plate for refrigeration process. Repeat until all six bars are covered. If extra chocolate is available, can make a second layer of chocolate on bars.
  5. Store in fridge until chocolate hardens.


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