White Chocolate Gingerbread Caramel Bars (Vegan)
These fun and festive White Chocolate Gingerbread Caramel Bars are made with wholefood ingredients, are naturally vegan and gluten-free and they are so delicious this time of year.
I love making caramel bars and after my Mince Pie Caramel Bars and Gingerbread Caramel Brownies, I wanted to make something quick and simple that require no baking. These bars are so good, made with plant based and whole food ingredients, while tasting so indulgent and delicious. You don’t need any fancy equipment to make these, just a bowl and some staple cupboard ingredients. Plus, these will keep well, so you can make them ahead of time to serve to friends and family over holidays.
Why will I love them?
These bars are so good:
- Rich, chocolatey, sweet and salty
- Gingerbread-y
- With gingerbread flavoured caramel, cookie base and real cookies
- Made with whole-food ingredients
- Naturally dairy-free, egg-free and vegan
- Gluten-free
- With nut-free options
- Full of healthy fats
- A natural source of protein from nuts/nut butter
- With a gooey nut butter caramel (no bubbling required)
- No baking
- Keep well in the fridge
- Great for entertaining
- Fun to make with little ones
- Sweet but not too sweet
- Easy to make in a few steps
- Everyone will love them
If you already love the sound of these caramel squares, 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 products in the “shop the recipe” section.
For the base:
- Oat flour: blend your own oats into a flour to make oat flour.
- Almond flour: this adds moisture and fat to the base, making it so delicious.
- Desiccated coconut: for some texture and sweet nutty flavour.
- Spices: cinnamon and ginger.
- Salt: for flavour.
- Smooth runny cashew butter: this has the best naturally sweet and cookie-like flavour which is perfect here.
- Maple syrup: to sweeten the bars. You can also use agave syrup.
- Coconut oil: this allows the base to set firmly but also soft enough to be chewy.
For the caramel:
- Smooth runny cashew butter
- Maple syrup
- Coconut oil
- Spices
And for the chocolate top:
- Dairy-free white chocolate: I love the Ombar Blonde chocolate as it’s so creamy and delicious, it also has a more yellow/blonde colour, naturally.
- Gingerbread cookies: I use homemade ones or the Organix ones made from great ingredients (in the baby food aisle).
- Sprinkles: to add some colour on top (make sure they are vegan).
Are these gluten-free and nut-free?
These are easily gluten-free as long as your oats/oat flour is gluten-free. To make this recipe nut-free, swap the almond flour for more oat flour and the cashew butter for tahini or sunflower seed butter.
How do I make them?
These are ready to go in a few steps:
- Combine the dry ingredients for the base: and stir.
- Mix in the wet ingredients: and press into the tin.
- Whisk together the caramel ingredients: and pour over the base.
- Allow to set in the fridge: until firm.
- Melt the white chocolate and coconut oil: until glossy.
- Pour over the chocolate and top with the gingerbread: and some sprinkles.
- Allow to set in the fridge: and then remove and slice into squares.
How long will they last?
These will keep for 1 week in the fridge in a sealed container or 1 month in the freezer. Allow to thaw before eating.
What other recipes can I try?
For more festive snacks:
- Salted Caramel Gingerbread Chocolate Brownies
- Chocolate Snowman Cupcakes
- Chocolate Covered Gingerbread Flapjack
- Chocolate Gingerbread Ganache Tart
- Chocolate Fudge Christmas Salami
White Chocolate Gingerbread Caramel Bars (Vegan)
These fun and festive White Chocolate Gingerbread Caramel Bars are made with wholefood ingredients, are naturally vegan and gluten-free and they are so delicious this time of year.
Ingredients
For the Base:
- 100g oat flour
- 100g almond flour
- 2 tbsp desiccated coconut
- ½ tsp cinnamon
- ½ tsp ground ginger
- A pinch of salt
- 60g smooth runny cashew butter
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
For the Caramel:
- 100g smooth runny cashew butter
- 100ml maple syrup
- 65g melted coconut oil
- 1 tsp ground ginger
- ½ tsp cinnamon
For the Chocolate Top:
- 70g dairy-free white chocolate, chopped
- 1 tbsp coconut oil
- Gingerbread cookies
- Sprinkles
Instructions
- Start by lining a 6-inch/15-cm square tin with parchment paper.
- For the base, add the oat flour, almond flour, coconut, spices and salt to a bowl and combine. Stir in the cashew butter, syrup and coconut oil to a sticky mix.
- Press into the tin to make a smooth compact base.
- For the caramel, add the ingredients to a small bowl and whisk well until smooth.
- Pour over the base and place in the fridge for 1 hour to set.
- To make the topping, add the chocolate and coconut oil to a heatproof bowl and warm over a pan of simmering water. Once melted, pour over the set caramel and smooth out. Top with some gingerbread cookies and sprinkles and place back in the fridge for 30-60 minutes or until set.
- Remove from the tin and then use a warmed, sharp knife to slice into 9 squares.
- Enjoy straight away or keep in a sealed container in the fridge for 1 week. Or, pop them in the freezer for 1 month and allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these White Chocolate Gingerbread Caramel Bars so please let me know in the comments below and leave a star review. If you do make them, 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 gingerbread love x
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