Gingerbread Caramel Chocolate Bars (Vegan No-Bake)
The best Gingerbread Caramel Chocolate Bars made with vegan and gluten-free ingredients that require no baking. They are made with wholesome ingredients and are perfect for the holidays.
It is no secret that I love a good caramel bars, and find any excuse to make a new flavour and for now, that is gingerbread flavour. I have lots of other ones here to try out, too. If you love all things ginger and cinnamon, these are ideal to make this holiday season. They have a no-bake cookie base with a layer of hidden gingerbread cookies, a gingerbread caramel and thick chocolate top. I have also decorated the bars with more gingerbread on top for a really festive feel.
Why will I love these bars?
These caramel bars are amazing:
- Gingery, cinnamon-y and sweet
- Chocolatey and gooey
- Melt in your mouth delicious
- Made with wholefood ingredients
- Naturally high in fibre and healthy fats
- Fully plant-based, dairy-free and egg-free
- Easily gluten-free with nut-free options
- Require no baking
- Made in one dish
- Great for a Christmassy snack or dessert
- A real showstopper to share
- Will keep for 1 week in the fridge
- Effortless but stunning
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the base:
- Runny smooth cashew butter: this is lovely as it has a natural cookie-dough flavour, or use almond or peanut butter or for a nut-free option, use sunflower seed butter or tahini.
- Maple syrup: for sweetness. Or you can use agave syrup.
- Melted coconut oil: this helps the base to set firm enough to slice.
- Oat flour: make your own by blending oats into a flour consistency and make sure they are gluten-free, where needed.
- Ground almonds or almond flour: to add moisture to the base so they are lovely and slightly nutty.
- Desiccated coconut: to add some lovely texture.
- Ground ginger: to make each layer gingery.
- Salt: for flavour.
- Gingerbread cookies: you can either make your own vegan healthier gingerbread cookies using this recipe here or I like to buy the Organix Gingerbread Men which are made with wholefoods.
As for the caramel, we need the same ingredients:
- Runny smooth cashew butter
- Maple syrup
- Melted coconut oil
- Cinnamon and ginger
For the chocolate top:
- Dark chocolate: use your favourite bar of dark (or dairy-free milk) chocolate, chopped up or use buttons or chips.
- Coconut oil: to help the chocolate set more quickly and so it doesn’t crack as easily when you slice it.
- Gingerbread cookies: as above.
Are they gluten-free and nut-free?
These are naturally gluten-free, just check that your oat flour is gluten-free. To make these nut-free, swap the cashew butter for sunflower seed butter or tahini and the ground almonds for more oat flour.
How do I make them?
These are ready to make in a few steps:
- Combine the base layer ingredients: to a cookie dough mix.
- Press into a lined tin: to make a compact base.
- Add on some gingerbread cookies: and chill.
- Whisk together the caramel ingredients: until smooth.
- Pour the caramel over the base: and return to the fridge.
- Melt the dark chocolate and coconut oil: until glossy.
- Pour the chocolate over the set caramel: and decorate with more gingerbread cookies.
- Return to the fridge to set: until firm to touch.
- Remove from the tin and carefully slice into squares: using a warmed, sharp knife.
How long will they last?
Once made, keep these bars in the fridge in a sealed container for up to 1 week or in the freezer, wrapped well, for 1 month, and allow to defrost before eating.
What other recipes can I try?
For more holiday bakes and recipes:
- Mince Pie Loaf Cake
- Gingerbread Caramel Cupcakes
- Homemade Healthier Vegan Mince Pies
- Gingerbread White Chocolate and Pear Cake Slices
- Black Forest Trifle
Gingerbread Caramel Chocolate Bars (Vegan No-Bake)
The best Gingerbread Caramel Chocolate Bars made with vegan and gluten-free ingredients that require no baking. They are made with wholesome ingredients and are perfect for the holidays.
Ingredients
For the Base:
- 60g smooth runny cashew butter
- 3 tbsp maple syrup
- 2 tbsp melted coconut oil
- 150g oat flour
- 50g ground almonds
- 20g desiccated coconut
- ½ tsp ground ginger
- A pinch of salt
- 4-6 gingerbread cookies
For the Caramel:
- 100g smooth runny cashew butter
- 100ml maple syrup
- 60ml melted coconut oil
- ½ tsp cinnamon
- ½ tsp ground ginger
For the Chocolate Topping:
- 120g dark chocolate, chopped small
- 1 tbsp coconut oil
- Gingerbread cookies
Instructions
- Line a 6-inch/15-cm square tin with parchment paper.
- For the base, stir together the cashew butter, syrup and coconut oil in a bowl until smooth. Now add in the oat flour, ground almonds, ginger and salt and stir to a cookie dough mix.
- Press the mix into the tin to make an even, compact base. Now press on a layer of gingerbread cookies and chill in the fridge.
- For the caramel, whisk together the ingredients in a small bowl with a pinch of salt until smooth.
- Pour the caramel over the base and return to the fridge for 1 hour, or until set.
- To make the chocolate top, add the chocolate and coconut oil to a heatproof bowl and warm in the microwave or over a pan of simmering water until smooth.
- Pour the chocolate over the caramel and smooth out. Cover with gingerbread cookies and return to the fridge for 30 minutes, or until the chocolate has set.
- Remove from the tin and use a warmed, sharp knife to slice into 9 squares.
- Eat straight away or keep in the fridge for 1 week in a sealed container. You can freeze them for 1 month, wrapped well, and allow to defrost to eat.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Gingerbread Caramel Chocolate Bars so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With ginger love x
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