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vegan cookie dough caramel slices stacked on a ceramic plate with blush linen and knife.
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No-Bake Cookie Dough Bars

No-bake vegan caramel cookie dough bars with homemade cashew caramel and dairy-free chocolate. Think millionaire's bars with cookie dough instead of shortbread!
Course Dessert
Cuisine American, British
Diet Gluten Free, Vegan, Vegetarian
Prep Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings 16
Calories 456kcal

Ingredients

Cookie Dough

Caramel

  • 1 cup cashew butter or almond butter
  • cup pure maple syrup
  • 4 tablespoons coconut oil solid
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ teaspoon sea salt

Topping

  • 7 oz vegan chocolate
  • 2 tablespoons cashew butter or almond butter
  • sea salt for garnish

Instructions

Cookie Dough

  • If you don't have a food processor, refer to the above blog post for an alternative method.
  • Lightly grease the base and sides of a square 8" pan with some oil, then line with parchment paper.
  • Add the ground almonds, coconut sugar, sea salt, cashew butter, vanilla extract, maple syrup and melted coconut oil to your food processor and blitz for a minute or so until combined. Transfer the dough to a large bowl.
  • Chop the chocolate into small chunks and fold these into the cookie dough using a spatula or your hands.
  • Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. Place in the freezer while you make the caramel.

Caramel

  • Add all of the ingredients to a heat-resistant bowl. Heat over a double boiler (bain-marie) while stirring until all of the ingredients have melted into a smooth caramel.
  • Pour the caramel on top of the shortbread layer and place it in the freezer to set for a minimum of 4 hours (overnight works well).

Topping

  • Melt the chocolate and cashew butter over a double boiler (bain-marie) and stir to combine. Pour the chocolate over the caramel layer and place it in the fridge to set for 15-20 minutes.
  • To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices. Garnish with sea salt and serve.

Storage

  • Store these slices in an airtight container in the fridge and consume within 3-5 days. Alternatively, you can freeze any unused portions and defrost them as needed.

Nutrition

Calories: 456kcal | Carbohydrates: 36g | Protein: 10g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 230mg | Potassium: 176mg | Fiber: 4g | Sugar: 21g | Calcium: 96mg | Iron: 3mg