Vegan Candy Cane Chocolate Caramel Squares

These Vegan Candy Cane Chocolate Caramel Squares are made of rich chocolate, with a flaky almond flour crust and a peanut caramel centre, topped with the sweet crunch of candy cane.

The best part about these squares is they taste naughty but are actually (nutritionally speaking) on the nice list!

First off, the squares contain absolutely zero refined sugar, but you would never know it. The caramel centre is actually made with peanut butter, coconut oil and maple syrup. Super simple, and not filled with the junk you find in bottled caramel sauces! It provides protein content, and the maple syrup gives a delicious sweetness without the crash of refined sugars.

Lastly the rich and flaky shortbread base is made with almond flour, a healthy flour that is lower in carbs and more nutrient-dense than wheat or coconut flours. 

Topped off with a minty sprinkle of crushed candy canes, these chocolate squares are a delightful dose of holiday cheer! I used YumEarth Organic Candy Canes, which have zero artificial dyes, and are made up of unrefined cane sugar,  organic brown rice syrup, natural peppermint flavour, and- get this- are actually coloured with organic radish, apple, and blackcurrant!

Ingredients in this Recipe

Shortbread Base

• Almond flour
• Melted coconut oil
• Maple syrup
• Vanilla extract

Peanut Butter Caramel

• Peanut butter
• Melted coconut oil
• Maple syrup

Chocolate Layer

• Vegan chocolate chips
• Coconut oil

Candy Cane Topping

• Vegan candy canes

How to Make The Recipe

Shortbread

1. Combine almond flour, melted coconut oil, maple syrup, and vanilla extract in a bowl and mix until a dough forms. 

2. Transfer dough to a parchment lined baking dish (I used a 9×13 lasagna dish but a 9×9 will also work). Press down into an even layer.
3. Bake the shortbread layer for 10-12 minutes at 350 degrees Fahrenheit. Let cool completely.

Peanut Butter Caramel

1. Combine peanut butter, melted coconut oil, and maple syrup in a saucepan over medium low heat until fully incorporated.

2. Let caramel cool for a few minutes then pour on top of shortbread layer. Freeze for 1 hour.

Chocolate Layer

1. Once frozen, melt chocolate chips and coconut oil in a double boiler (or in the microwave at 15 second intervals, stirring in between, until smooth).

2. Pour melted chocolate on top of peanut butter caramel layer.

Candy Cane Topping

1. Add 4-5 vegan candy canes to a zip lock bag and smash with a rolling pin until crushed. Sprinkle overtop of the squares. Freeze for 15 minutes until chocolate has hardened entirely. Cut into bars. Store in the freezer.

Common Questions

Can I use something other than peanut butter?

Yes, you can use any type of nut butter than you’s like, such as almond or hazelnut butter, however I highly suggest peanut butter! You could also use tahini if you prefer, or a mix.

Can I store these squares at room temperature?

I would store these in the freezer until you are ready to serve the squares, as they become soft and melt quickly. Simply place in an air-tight container and store in freezer for up to 3 months.

Looking for more holiday recipes? Try my Eggnog Snowball Cookies!