Mini Egg Chocolate Caramel Bars (Vegan Gluten-Free)

Rich, chocolatey and delicious, these Mini Egg Chocolate Caramel Bars are made with wholefood plant-based and gluten-free ingredients and are perfect for Easter. They require no baking and simple to make.

I love caramel chocolate slices, and have quite a few already on my website, but noticed that I was definitely missing an Easter-themed one. So here is a caramel bar perfect for Spring and Eastertime, with lots of vegan mini eggs (there are a few in the shops, in the UK, I get the Chickee Eggz from Mummy Meegz) which make them so colourful and festive. The bars are made with wholefood ingredients like oat flour, peanut butter, maple syrup and coconut oil, and they come together in just a few steps.

Why will I love these bars?

These bars are amazing:

• Rich, chocolatey, delicious
• Caramel-sweet, gooey and sticky
• With a no-bake cookie dough base
• Packed with vegan mini eggs
• Made with wholefood ingredients
• A source of fibre with oat flout
• With healthy fats like almond flour and peanut butter
• A no-bubble gorgeous salted caramel
• Sweetened with maple syrup
• Contains no butter or added sugar
• Requires no baking
• Made in just a few steps
• Easy to make with little ones
• Great for Easter (or all year round)
• Will last well in the fridge or freezer
• Great for dessert or snacking
• Like a homemade Twix made for Easter
• Naturally plant-based, egg-free and dairy-free
• Easily gluten-free with nut-free options

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 below and see my favourite and recommended brands in the “shop the recipe” section.

For the base:

• Smooth runny peanut butter: this creates the “buttery” flavour and texture. Make sure it’s runny and smooth, like Manilife or Pip & Nut in the UK. To make this nut-free, swap for sunflower seed butter or tahini.
• Maple syrup: to sweeten the base. You can also use agave syrup or vegan honey.
• Thick dairy-free yoghurt: this adds moisture to the base, so they are deliciously soft and chewy. I use NUSH protein yogurt pt Cocos Organic yoghurt both of which are made with naturally ingredients and are fermented so are great for the gut.
• Melted coconut oil: to help bind the base when it sets so you can slice them neatly.
• Oat flour: make your own by blending oats into a flour in a blender.
• Almond flour: this adds fat and moisture to the base. If make these nut-free, swap this for more oat flour.
• Vegan mini eggs: I use the Mummy Meegz ones which are so delicious and basically identical to the classic non-vegan mini eggs. You can also use vegan smarties or other chocolates.

And for the caramel (the same as above):

• Smooth runny peanut butter
• Maple syrup
• Melted coconut oil
• Salt

Finally for the chocolate top:

• Dark chocolate: use a bar chopped up, or use buttons/chips.
• Peanut butter: as above. This helps the chocolate to set more fudge-like and less prone to crack.
• Smashed mini eggs: as above.

Are these gluten-free and nut-free?

These are easily gluten-free, as long as you use gluten-free oats/oat flour and check your other ingredients. To make them nut-free, swap the peanut butter for sunflower seed butter or tahini and the almond flour for more oat flour.

How do I make them?

These are ready to go in a few steps:

• Stir together the wet ingredients for the base: until smooth.
• Add in the dry: and stir to a sticky mix.
• Stir in the smashed mini eggs: and press into the tin.
• Whisk together the caramel ingredients: and pour over the base.
• Chill in the fridge: until the caramel has set.
• Melt the chocolate and peanut butter: and pour over the caramel.
• Top with more mini eggs: and return to the fridge.
• Remove from the fridge and slice into bars: using a warmed, sharp knife.

How long will they last?

Keep these in the fridge in a sealed container for up to 1 week or in the freezer for 1 month. Allow them to defrost before eating.

What other recipes can I try?

For more plant-based Easter ideas:

• Chocolate Crispy Caramel Cups
• Cookie Dough Chocolate Crispy Slices
• Mini Egg Peanut Butter Flourless Brownies
• Giant Chocolate Crispy Cake
• Chocolate Easter Pastry Bunnies

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Mini Egg Chocolate Caramel Bars so please let me know in the comments below and leave a star review above. If you do make these, 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 mini egg love x