Vegan Milky Way Bars

Making your own Halloween candy for your family is fun and easy!  Not only that, if you make your own, you can use quality healthier ingredients and avoid refined sugars.  I like to make my own vegan Milky Way bars every year, and I thought you might like to as well, so I am sharing the recipe.  These are super delicious.  The caramel is made with dates but you would never know because it tastes just like caramel.  For the nougat part of the bar, I use a mixture of cashew butter and coconut butter sweetened with maple syrup and it is delicious!  Once it is all formed into bars and dipped in dark chocolate it tastes like Milky Way bars, but of course you feel much better after eating them than you would the original ones.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

  1. In a medium bowl, for the filling, combine the coconut butter, cashew butter, maple syrup, sea salt, and vanilla extract in a bowl, and mix together with a spoon until completely blended.
  2. Line an 8×4 inch loaf pan with parchment or foil, and scrape the mixture into it, smoothing out the top. Place in the freezer.
  3. Meanwhile, to make the caramel, combine all ingredients in a high speed blender or food processor and process until smooth (if it is a little too thick you can add a Tbsp or two of water, but you don’t want to add too much or it won’t set up).  Spread over the other filling layer in the pan, and place back in the freezer until firm enough to cut, about an hour to an hour and 30 minutes depending on how warm it was.
  4. Cut into 1 inch thick bars, and place on a parchment lined tray.  Set tray in the freezer while you melt the chocolate.
  5. Melt the chocolate in the top of a double boiler.
  6. Dip each of the filling pieces into the chocolate (I like to use a fork to set them on, and a spoon to assist) letting the excess drain off, and set them back onto the piece of parchment paper.  When they are all dipped, place them in the freezer until the chocolate has hardened, about 5-10 minutes.
  7. Store the chocolates in the refrigerator for up to a month in an airtight container.

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Dessert

Skill Level

  • Intermediate