Rich, indulgent and full of cookie flavour, these 7-ingredient vegan and gluten-free chocolate-covered caramel bars are easy to make and addictive. A Biscoff date caramel and more Biscoff swirled into the caramel make these bars extra special.
I have had a jar of Biscoff cookie spread (also known as lotus biscuit spread) in my cupboard for a while now as I spotted it when it was on offer. But at least a month has passed before I put my Biscoff cookie spread into action. Similarly, raw caramel slices have been on the list to make for a while, too, so why not combine both “must-makes” together. One weekend, I set about making some Biscoff caramel bars coated in chocolate and they ended up being double Biscoff!
Why the double Biscoff?
- There is a ridiculously simple vegan date caramel with sticky and smooth Biscoff cookie spread. This is the caramel layer for the bars.
- More Biscoff spread dolloped on top of the caramel layer and swirled through.
This means you are guaranteed Biscoff caramel with the added bonus of a lot of Biscoff spread in some mouthfuls.
The layers for these Double Biscoff Caramel Bars are easy to make and require no baking. The first layer is a shortbread-style biscuit base made from oat flour (oats whizzed in a blender until a flour), ground almonds, a pinch of salt, melted coconut oil and a little bit of maple syrup. Stir together and press down in a lined dish.
The second layer is the Biscoff cookie date caramel. I soak my dates when they are not the fresh sticky medjool dates and they work a treat. Blend these with some Biscoff cookie spread, some of the date soaking water and a pinch of salt until smooth and creamy. You can literally eat this out of the blender, it is that good. Spread it all over the biscuit layer before spooning over more cookie spread and swirling through.
Top tip: if there are bits of caramel left in the blender, add your favourite plant-based milk to use up all the reside and whizz again to make a delicious Biscoff caramel flavoured milk.
Leave this all to set in the fridge until solid and slice into bars before dipping them in the melted chocolate. And then patiently wait for the chocolate to melt before enjoying these Double Biscoff Caramel Bars. They are delicious with a cup of tea, a mid-morning snack, an after-dinner dessert… pretty much any time of the day.
I hope you will love these Double Biscoff Caramel Bars – they did not last 24 hours in my house! They are “buttery” without the butter with a rich, with a sticky and sweet caramel infused with lots of cookie flavour all coated in lots of chocolate!
If you are looking for more raw and simple sweet recipes, how about my Peanut Butter Chocolate Protein Flapjacks, Easy Vegan Rocky Road, Raw Chocolate Fudge Brownies or Date Cashew and Coconut Granola Bars.
Double Biscoff Caramel Bars (Vegan GF)
Rich, indulgent and full of cookie flavour, these 7-ingredient vegan and gluten-free chocolate covered caramel bars are easy to make and addictive. A Biscoff date caramel and more Biscoff swirled into the caramel make these bars extra special.
- Base layer:
- 80g oat flour (oats blitzed into a flour)
- 40g ground almonds
- A pinch of salt
- 3 tbsp coconut oil, melted
- 1 tbsp maple syrup
- Caramel Layer:
- 150g dates, pitted weight
- 3 tbsp Biscoff spread (or another nut butter) (60g)
- 1 tbsp date soaking water or plant-based milk
- A pinch of salt
- 2 tbsp Biscoff Spread (40g)
- Chocolate layer:
- 150g dark chocolate
- 1 tbsp coconut oil
1. Add the dates to a bowl and submerge with boiling water for 10minutes to soften. Drain and reserve the water.
2. Line a baking tin or tray (20 cm x 10 cm) with parchment paper.
3. In a bowl, stir together the oat flour, ground almonds, salt, melted coconut oil and maple syrup for the base layer. Stir until a crumble forms and pour into the lined dish. Press down firmly with a spoon or spatula to form an even layer. Place in the fridge while you make the caramel.
4. In a high-speed food processor or blender, add the soaked and drained dates, Biscoff spread (or nut butter) and 1 tbsp of the reserved soaking water (or milk). Blend until smooth and creamy, scraping down the sides as necessary until no lumps remain. Pour over the biscuit base and spread out evenly with a spatula.
5. Drop the extra 2 tbsp of Biscoff spread over the caramel in small amounts and swirl through the caramel with a spoon. Smooth over the top and transfer to the freezer for 1-2 hours to set.
6. Remove from the tin and use a sharp knife to slice into 10 bars.
7. Break up the chocolate and place in a bowl with the coconut oil over a pan of simmering water and stir until melted.
8. Coat each bar in the chocolate and place on parchment paper and leave to set in the fridge.
Let me know if you make these Double Biscoff Caramel Bars and what you think by leaving a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With double Biscoff love x