Vegan Candy Cane Chocolate Caramel Squares
Vegan Candy Cane Chocolate Caramel Squares, rich chocolate with a flaky almond flour crust and a peanut caramel centre, topped with the sweet crunch of candy cane.
Ingredients
Shortbread
- 2 cups almond flour
- 4 Tbsp melted coconut oil
- 4 Tbsp maple syrup
- 1 tsp vanilla extract
Peanut Butter Caramel
- 3/4 cup peanut butter
- 3 Tbsp melted coconut oil
- 3/8 cup maple syrup
Chocolate Layer
- 1 1/2 cups vegan chocolate chips
- 1 1/2 Tbsp coconut oil
Candy Cane Topping
- 4-5 vegan candy canes
Instructions
Shortbread
- Combine almond flour, melted coconut oil, maple syrup, and vanilla extract in a bowl and mix until a dough forms.
- Transfer dough to a parchment lined baking dish (I used a 9x13 lasagna dish but a 9x9 will also work). Press down into an even layer.
- Bake the shortbread layer for 10-12 minutes at 350 degrees Fahrenheit. Let cool completely.
Peanut Butter Caramel
- Combine peanut butter, melted coconut oil, and maple syrup in a saucepan over medium low heat until fully incorporated.
- Let caramel cool for a few minutes then pour on top of shortbread layer. Freeze for 1 hour.
Chocolate Layer
- 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).
- Pour melted chocolate on top of peanut butter caramel layer.
Candy Cane Topping
- 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.