This recipe is something I found recently and loved! I wanted to share it with one of my best friends, but she is vegan. So, I decided to make my own, vegan chocolate caramel crack so my friend wouldn’t miss out on this delicious dessert!
The classic recipe involves melted toffee and chocolate. I made my own caramel filling and I also made vegan chocolate and it tastes delicious! And it was all so easy to make with no baking involved. The caramel is made out of dates and peanut butter, so it is full of dietary fibre and protein. The chocolate is made from coconut oil, maple syrup and cocoa powder and is super fast to make. This recipe is perfect to share with friends and family and can be a great gift! However, since the chocolate is made out of coconut oil, it needs to be stored in the fridge or freezer to prevent it from melting.
Caramel and base:
Whole wheat crackers (similar style to saltine crackers if possible)
9 dates, pitted
3 tablespoons almond milk (add more if having a hard time mixing)
1 tablespoon peanut butter
1 cup coconut oil
½ cup maple syrup
4 tablespoon cocoa powder
In a baking dish, line the bottom with your crackers, making sure to cover the entire tray.
Make the caramel:
In the food processor, add dates, peanut butter and milk and process until smooth.
Spread the caramel evenly over the crackers and place it in the freezer while you make the chocolate.
Make the chocolate:
In a small pot, melt coconut oil on the stove and add in cocoa powder and syrup until well combined.
Remove from heat and let cool to room temperature
Once the chocolate is cool, pour over the caramel and place in the freezer overnight.
Remove from the freezer and remove from the baking dish.
Break into chunks and enjoy! Be sure to store it in the freezer or fridge to prevent the chocolate from melting.