• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Smoothie Bowls
      • Oats
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Plants & Wine
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
  • Cookbook
You are here: Home / Sweets & Treats / Date Caramel Nougat Bars

Date Caramel Nougat Bars

By Flora & Vino Leave a Comment

Jump to Recipe·Print Recipe

Gooey caramel nougat bars made with Medjool dates and an almond flour nougat base. Dunk them in vegan chocolate for a Snickers dessert feel! 

Date Caramel Nougat Bars by Flora & Vino

Lately, I’ve been a recipe-testing machine. 

I’m *this* close to finalizing my recipes for the cookbook, so the fridge is loaded with leftovers and the freezer is nope-ing out on any additions. 

Not to mention the usual creative chaos of recipe testing for my first love, this space on the internet. 

I currently feel like my attention is divided between two needy children, and I oscillate between them like a bobblehead; not wanting to play favorites.

Trying to keep things even. 

Such as, which recipes do I save for the book and which do I keep for the Internet?

I imagine it’s how my mom and dad felt divvying up gifts for my sister and I on our birthdays (exactly one week apart in the Spring). 

Particularly because I kept numerical score, carefully counting the number of Rachel’s wrapped gifts to compare to my own loot tally the following week. 

Haha. 

M and I have a system of passing on decision-making for the evening, meaning the other person has to make any and all decisions, including, but not limited to: what to eat for dinner, which yoga class to stream, and which show to watch on Netflix. 

Life decisions during COVID are hard. 

Luckily, the cookbook is meal-prep focused, which narrows down my scope a bit. 

And while these Caramel Almond Nougat Bars are highly delicious and addicting, they’re not a meal prep essential, freeing me to share them with you now. 

Oh, but they *are* essential; essentially delicious with just six ingredients and an easy no-bake method! 

Date Caramel Nougat Bars process shot by Flora & Vino

So, Date Caramel Nougat Bars. 

They were inspired by my Vegan Salted Snickers Bars and Raw Vegan Twix Bars.

But, one can never have too many vegan copycat candy bars, am I right? 

Say yes. 

This version is special because it incorporates crushed almonds, almond butter, and sexy chocolate drizzle. 

Let the candy-making commence! 

Date Caramel Nougat Bars process shot by Flora & Vino

Let’s begin with a vegan and gluten-free nougat, made with almond flour. 

Here’s what you need: 

  • almond flour
  • almond butter 
  • Medjool dates, pitted

That’s it!

Date Caramel Nougat Bars process shot by Flora & Vino

Let’s get started.

First, line an 8×8 baking dish with parchment paper and set it aside.

You can also use a baking dish of similar size and shape if you don’t have a square baking dish. 

Add the almond flour, almond butter, and dates to a food processor or high speed blender and pulse until they’re well-combined.

You want the mixture to stick together when pressed between your fingers. 

Press the mixture evenly into the bottom of the pan and place it in the freezer while you prepare the caramel layer.

Date Caramel Nougat Bars process shot by Flora & Vino

The date caramel layer is super easy to blend up, with no added sugar. 

Here’s what you need: 

  • Medjool dates
  • almond butter
  • unsweetened almond milk
  • almonds, crushed 

That’s it!

Date Caramel Nougat Bars process shot by Flora & Vino

Lightly rinse out the *same* food processor or blender and add the dates, almond butter, and almond milk.

Blend them together until they’re thick and creamy, scraping down the sides as needed to recombine.

You’ll want the end mixture to be thick, sticky, and gooey without any lumps and chunks. 

If the blades get stuck, try adding a splash of almond milk to loosen things up. 

Date Caramel Nougat Bars process shot by Flora & Vino

Remove the pan from the freezer and spread the date caramel in an even layer on top of the nougat. 

Next, sprinkle the crushed almonds over the caramel and press down lightly with your hands to make sure they stick.

Place the pan back in the freezer for half an hour-ish until the date caramel and crushed almonds set in place. 

Date Caramel Nougat Bars process shot by Flora & Vino

After the thirty minutes are up, remove the pan from the freezer. Next, remove the entire base from the pan by lifting from the parchment paper edges. 

Transfer the frozen block on-to a cutting board and carefully slice into squares or bars. 

I sliced mine into long rectangles here, for more of a candy bar feel, but you can also do simple squares or even triangles. 

Arrange the bars on a parchment-lined baking sheet or cookie sheet and place them back in the freezer while you prepare the chocolate. 

Date Caramel Nougat Bars by Flora & Vino

You don’t need much for the chocolate drizzle, just high quality, vegan dark chocolate.

Here’s what you need: 

  • Hu Kitchen Gems 

That’s it!

I heart these dark chocolate hexagonal chunks that are paleo, vegan, and made without any crap ingredients. 

They melt beautifully to create a decadent chocolate base and drizzle for these bars! 

Date Caramel Nougat Bars by Flora & Vino

Melt the chocolate in a pan over medium low, stirring them often to prevent burning.

Go ahead and remove the baking pan from the freezer and carefully dip the base of each cut bar into the chocolate.

Drain any excess chocolate from the bar base, then place the bar back on the parchment-lined baking sheet to set up.

Top each bar with melted chocolate drizzle by wiggling a spoon back and forth across the top. 

Repeat this until all bars have a chocolate base and chocolate drizzle. 

Date Caramel Nougat Bars by Flora & Vino

The last step is the final freeze!

Place the pan in the fridge for ~30 minutes to completely set.

The bars are done when the chocolate is hardened and firm. 

I like to keep my completed bars in the fridge for a cool candy treat. 

Date Caramel Nougat Bars by Flora & Vino

Enjoy these Date Caramel Nougat Bars anytime you’re craving a candy bar, but want to keep it clean. 

They’re perfectly sweet and gooey, with a nutty almond crunch and dark chocolate flourish. 

Feel free to swap out the almond butter for your favorite nut butter to make different variations! 

The bars are perfect to have on hand in the freezer for a quick treat.

Grab one for a decadent dessert or sweet plant-based snack.

Enjoy!

Date Caramel Nougat Bars by Flora & Vino

If you make these Date Caramel Nougat Bars, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations. 

Check out my Pinterest page to pin more recipe like this one to make later.

Want more simple clean homemade candy?

Check out my Vegan Salted Snickers Bars, 2-Ingredient Dark Chocolate Coconut Butter Cups, and Raw Vegan Twix Bars.

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

Date Caramel Nougat Bars by Flora & Vino

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Date Caramel Nougat Bars


  • Author: Flora & Vino
  • Prep Time: 2 hours
  • Cook Time: 0 min
  • Total Time: 2 hours
  • Yield: 12-16 bars
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Gooey caramel nougat bars made with Medjool dates and an almond flour nougat base. Dunk them in vegan chocolate for a Snickers dessert feel!


Ingredients

ALMOND FLOUR NOUGAT

  • 1½ cups almond flour
  • 4 TBSP almond butter 
  • ¼ cup gooey Medjool dates, pitted

DATE “CARAMEL”

  • 1¼ cup Medjool dates
  • ¼ cup almond butter
  • 1–2 TBSP unsweetened almond milk
  • 1/2 cup almonds, crushed 

CHOCOLATE COATING

  • 1 cup Hu Kitchen Gems 

Instructions

  1. Line an 8×8 baking dish with parchment paper and set aside.
  2. Add the almond flour, almond butter, and dates to a food processor or high speed blender and pulse until well-combined.
  3. Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
  4. Rinse out the food processor or blender and add the dates, almond butter, and almond milk. Blend until thick and creamy, scraping down the sides as needed to recombine. Remove pan from the freezer, and spread the mixture in an even layer on top of the crust. Sprinkle crushed almonds over the caramel, and press down lightly with your hands to make sure they stick. Place the pan back in the freezer for ~30 minutes, or until the caramel/almonds set. 
  5. Remove pan from the freezer and remove the entire base from the pan by lifting with the parchment paper. Place on a cutting board and slice into squares/bars. Arrange bars on a parchment-lined baking sheet and place back in the freezer.
  6. Melt the chocolate Gems in a pan over medium low, stirring often to prevent burning.
  7. Remove the baking pan from the freezer, and carefully dip the base of each cut bar into the chocolate. Drain any excess chocolate from the bar base, then place the bar back on the parchment lined baking sheet to set up. Drizzle the top of each bar with melted chocolate. Repeat until all bars have a chocolate base and chocolate drizzle. 
  8. Place the pan in the fridge for ~30 minutes to set, then serve firm bars immediately.
  9. Store in the fridge for 3-5 days and freeze for long term storage.
  • Category: Dessert
  • Method: Freezer
  • Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen 

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, Refined Sugar-Free, Sweets & Treats

You may also like:

3-Ingredient Chocolate Strawberry Truffles + Rosso
Apple Chip Nachos with Date Caramel
No-Sugar-Added Black Bean Brownies

like, follow, share

« previous post My Favorite Vegan & Gluten-Free Product Alternatives
next post » Veggie Lover’s Flatbread Pizza
Previous Post: « My Favorite Vegan & Gluten-Free Product Alternatives
Next Post: Veggie Lover’s Flatbread Pizza »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

  • Categories

    • Appetizers
    • Breakfast
    • Dressings, Dips & Spreads
    • Gluten-Free
    • Healthy Snacking
    • Meal Prep
    • Oil-Free
    • One Pan Meals
    • Plants & Wine Pairing
    • Power Bowls
    • Sandwiches & Wraps
    • Shakes
    • Sides
    • Soup
    • Sweets & Treats
    • Toast!

Footer

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

what’s happening now on instagram

DARK CHOCOLATE BLUEBERRY MACAROONS. 🍫🫐 Feeli DARK CHOCOLATE BLUEBERRY MACAROONS. 🍫🫐 Feeling blue today? Channel it into a clean dessert! These no-bake vegan macaroons are made with blueberries, shredded coconut, and dark chocolate. They’re ready in under an hour for a quick and clean dessert!
-
Here’s what you need:
☑️ blueberries
☑️ unsweetened shredded coconut
☑️ unrefined coconut oil
☑️ coconut cream
☑️ pure maple syrup
☑️ dark chocolate 
-
That’s it! Grab the full recipe by clicking the link in my profile then this image! 
.
.
.
https://www.floraandvino.com/dark-chocolate-blueberry-macaroons/
.
.
.
#floraandvino #vegandessert
1-BOWL MATCHA MUFFINS with RASPBERRIES. 🍵🥧 S 1-BOWL MATCHA MUFFINS with RASPBERRIES. 🍵🥧 Still waiting on a muffin emoji but while we wait we should bake these pretty green muffins for the week ahead! Energize with these easy 1-Bowl Matcha muffins with raspberries that are oil-free, gluten-free, and lightly sweetened with maple syrup. The flavor combination of matcha and berries is 💯. Grab the full recipe by clicking the link in my profile THEN clicking this image! Let me know what you think! 
-
Busy busy week here as I have until next Monday to finish all of the edits on the cookbook! What are you working on this week? Let’s GOOO! 💪
.
.
.
https://www.floraandvino.com/1-bowl-matcha-muffins-with-raspberries/
.
.
.
#floraandvino #theveganmuffinwoman #veganmuffins #muffinmonday #mondaymotivation
IMAGINE YOUR STUFF SPONTANEOUSLY COMBUST. 🤣 - T IMAGINE YOUR STUFF SPONTANEOUSLY COMBUST. 🤣
-
This weekend I tackled cleaning and organizing a closet that I’d been avoiding. 🚪
-
It’s a spacious closet in my spare bedroom. It’s also the first place I put things I rarely use, storage stuff, and items that don’t have a home. Basically, it’s a giant walk-in “junk” drawer.
-
Over time, it’s gotten so full I could hardly open the door without a stuffed animal falling from the top shelf or stepping on a prickly Christmas wreath.
-
“Out of sight, out of mind,” I reasoned, keeping the door tightly shut. But I could feel the weight of the things through the walls. The cluttered closet had a pulse, a heaviness, a resistance. 
-
I was listening to @theminimalists podcast this week— the topic was letting go of “sentimental” stuff. They bluntly posed the question, “How would you feel if all of the stuff spontaneously combust?”
-
I thought about my closet, POOF, gone, in the blink of an eye. All of the things in there that I couldn’t even name, no longer my responsibility. Imagining all of that stuff taken from me in a catastrophe outside of my control, I felt relief. 
-
While I’m glad my closet didn’t *actually* implode, my reaction to the exercise made me realize that I needed to let go of some things to make space in my house, my head, and my heart.
-
So Saturday I shuffled through old stuff, filled boxes to donate, and stuffed trash bags. I didn’t let go of all of it, but it felt like a big step towards lightness and freedom. 
-
If you’ve been following me for a while you know that I’m on a constant journey towards a more minimalistic life. It’s a constant journey. I donate, I buy, I purge, I collect, I clutter, I minimize. 
-
I strive for everything I own to either have a purpose or bring me immense joy, and how can any possession do either buried under junk behind a shut door?
-
Today, I can walk into the closet unscathed and actually *see* my old high school yearbooks, two guitars, and toolboxes filled with paints and pencils from art school. 
-
Do you have a closet or space like this too? What have you been holding onto that you need to let go of this week? Please share!
.
.
.
#floraandvino #strivingminimalist
VEGAN GRANOLA BITES.. If you’re meal prepping to VEGAN GRANOLA BITES.. If you’re meal prepping today, you *need* to make these protein-packed energy balled made with @sunbutter, chia seeds, coconut, cacao nibs, and a hidden granola crunch! They’re for a quick portable snack and sooo easy to mix up in one bowl without blending or baking. The hidden granola crunch makes them 💯— you’ll wonder why you never rolled granola into energy balls before! 😂 Grab the full recipe via the link in my profile to make yours! 
.
.
.
https://www.floraandvino.com/everything-granola-bites/
.
.
.
🎥: @hotpankitchencom 
-
#floraandvino
Just ordered a salad for delivery but it reminded Just ordered a salad for delivery but it reminded me of MY GO TO KALE SALAD. 🥗 It’s been a 🔥 second since I prepped this salad for the week and I’m thinking it’s time we bring it back. This versatile kale salad has messaged kale, leftover cooked quinoa, and plenty of fresh veggies from the fridge in a creamy oil-free tahini dressing. Try preparing everything separately tomorrow and enjoy fresh salads all week long! Grab the full recipe by clicking the link in my profile, then this image. ✌🏻
-
Lately ONE night a week I treat myself to a meal out without cooking— it’s always so appreciated to have zero dishes! 😁
.
.
.
https://www.floraandvino.com/my-go-to-kale-salad/
.
.
.
#floraandvino #kalesalad #vegansalad
Recipe testing some Strawberry Banana Bread today Recipe testing some Strawberry Banana Bread today which reminded me of this STRAWBERRY BANANA ALMOND BUTTER GRANOLA! 🍓🍌 This strawberry banana granola is made oil-free with creamy almond butter and is lightly sweetened with maple syrup. It’s totally gluten-free with a grain-free option! Grab the full recipe by visiting the link in my profile. Bake a pan today or for meal prep Sunday tomorrow! 
.
.
.
https://www.floraandvino.com/strawberry-banana-almond-butter-granola/
.
.
.
#floraandvino #vegangranola #glutenfreegranola
VEGAN SWEET POTATO DOG CHEWS. 🐾 🤗 Tag a dog VEGAN SWEET POTATO DOG CHEWS. 🐾 🤗 Tag a dog lover! Feeling like it could be a great day to make your four legged friend something to chew on. How about these dog chews, made easily in your kitchen with *just* sweet potato?! Treat your pup to 1-ingredient sweet potato treats made with sliced sweet potato slow baked at low heat for a delicious homemade dog treat. Not only are these treats delicious for dogs, they also do an excellent job of cleaning their teeth! 😁
-
Grab all of the details include oven temperature, slicing, and time by clicking the link in my profile and then this recipe image. Let me know what you (and your pup) think! 
.
.
.
https://www.floraandvino.com/vegan-sweet-potato-dog-chews/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino #vegandogtreats #weekendbaking
CHICKPEA & WILD RICE SOUP is new on the blog today CHICKPEA & WILD RICE SOUP is new on the blog today. 🍲 Perfect for fickle spring weather that’s cold one minute and warm the next. I grew up eating cans of chicken and wild rice soup so this is a vegan and gluten-free tribute to the classic! This chickpea & wild rice soup packed with garbanzo beans, wild rice, and savory herbs in a light broth. It’s your new favorite veg-packed soup staple for all year round!
-
Did you know that most wild rice out there isn’t *real* wild rice? In this soup recipe, I used @edenfoods Wild Rice. //#sponsored This gluten-free whole grain is hand harvested by the Minnesota Leech Lake band of Ojibwe, Native Americans, by canoe! In learning more about wild rice production, I discovered that much of the wild rice sold isn’t authentic. *True* wild rice is Native American hand harvested from the wild by canoe, and is wood fire parched!
-
Authentic wild harvested wild rice ranges in color, cooks in only 25 to 30 minutes, is light and fluffy, and has a rich and delicious flavor, unlike the machine harvested stuff that’s black brown, chewy, and takes forever to cook. Outside of its great flavor, and texture, @edenfoods wild rice is rich in B3 and manganese and is a great source of fiber, B1, B2, magnesium, and zinc! It’s amazing added to this soup to keep everything thick and hearty. 
-
Grab the full recipe and learn more about @edenfoods Wild Rice by clicking the link in my profile and then this image! 🙌 
.
.
.
https://www.floraandvino.com/chickpea-wild-rice-soup/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino
  • Facebook
  • Instagram
  • Pinterest
  • Food
  • About
  • Drink
  • Plants & Wine
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2021 · Floraandvino.com ·