Vegan Chocolate Nougat Bars with an almond flour base, date caramel center, and dark chocolate topping. Gluten-free, vegan, and refined sugar-free.
If you were planning on waking me up when September ends, the time is NOW.
I actually couldn’t quite believe my eyes when I saw on my big tear-off calendar that today was the last little block in September.
Do you derive that instant satisfaction from ripping off the old month to reveal the new like I do?
All of those fresh numbers and lines waiting to be filled with too many things.
Oh, hi, October dates, I’m going to fill you with pumpkin everything, warming soups, and sweet candy.
You’re definitely going to want to sink your teeth into these Vegan Chocolate Nougat Bars that require only SIX whole foods ingredients!
True or false: I don’t really like candy.
…
True!
I’ve never been much of a candy lover, guys, but homemade confections are hard to resist.
Especially when they’re made with whole foods ingredients like almonds, dates, peanut butter, coconut, and dark chocolate.
That kind of candy I can enjoy in abundance!
A Twix with a serious Twist.
I struggled with the name on these bars for longer than I’d care to admit.
Let me describe them to you in case you have any better ideas.
They’ve got a shortbread-y almond flour base layer, a peanut butter date caramel center (inspired by this post!), and a crunchy dark chocolate coating.
Straight from the freezer, they’re crunchy and crisp or let them sit out a while and they turn into a softer cookie- like candy bar.
Either way, they’re completely raw, gluten-free, grain-free, dairy-free, and refined sugar-free!
The closest thing I could liken them to in the candy world was a Twix.
What You Need to Make Vegan Chocolate Nougat Bars
All you need to make this recipe is a good food processor or blender, a little space in the freezer, and a couple of Hu Kitchen chocolate bars.
I used Hu Kitchen Salty Dark Chocolate Bars to create the delicious chocolate coating you see on top.
The hint of sea salt in these dark chocolate bars compliments the sugary sweetness of the date “caramel” layer.
Any of their clean, refined sugar-free, dairy-free dark chocolate bars will work in this recipe, so choose your favorite!
Tips for the Perfect Homemade Twix
That date caramel oozing out between the soft almond crust and the chocolate coating is, as my grandpa would have said, “a looker”.
But this layered dessert isn’t just about appearances guys– it also comes together quickly to produce a trifecta of flavors!
If you’re in a hurry to get some Vegan Twix on your table (and who isn’t?!) you can skip the freezing in between layers and layer everything up as is.
I recipe tested this in my final shoot and they still turned out great!
Make sure you’re delicate on the layers when spreading things out and store the block in the freezer in a level position.
Practice Imperfection
Oh, and when you cut the bars, don’t be surprised that the chocolate will kind of have a mind of its own.
It’s the ultimate act of letting go of control– watching the solid chocolate crack in headstrong directions opposite your knife line.
Doh.
That’s okay!
I think it adds to the charm of these perfectly imperfect raw candies.
If you prefer cleaner bars, try slicing them into squares before the chocolate has set.
How to Enjoy Vegan Chocolate Nougat Bars
Enjoy these Vegan Chocolate Nougat Bars as a healthier alternative to your favorite candy bar.
Cut them into your favorite shapes; I did some horizontal, diagonal, and square!
Hand these out in parchment paper for Halloween and you just might be the hit of the neighborhood.
They’d also be great for parties, entertaining, and any sort of sweets sharing.
Store them in the freezer for long term storage and pull them out whenever you’re singing, I want CANDY.
If you make these Vegan Chocolate Nougat Bars, let me know!
Be sure to leave a comment and review so I can use your feedback to make more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Want more simple clean candy?
Check out my 4-Ingredient Coconut Mounds, Superfood Chocolate Maca Cups, 2-Ingredient Dark Chocolate Coconut Butter Cups, and 4- Ingredient Chocolate Truffles.
Do you love this post and want more? Go to my homepage and subscribe to get recipe updates sent right to your inbox!
XO Lauren
Vegan Chocolate Nougat Bars
- Total Time: 3 hours
- Yield: 16 bars
- Diet: Vegan
Description
Easy Vegan Chocolate Nougat Bars with an almond flour base, date caramel center, and dark chocolate topping. Gluten-free, vegan, and refined-sugar-free.
Ingredients
Base Layer
- 1 1/2 cups almond flour
- 3 TBSP unrefined coconut oil
- 1/4 cup (~5) Medjool dates
Date “Caramel” Layer
- 1 1/4 cup Medjool dates
- 1/4 cup nut butter (I used peanut butter!)
- 1–2 TBSP unsweetened almond milk
- pinch of Himalayan sea salt
Chocolate Layer
- 4 bars Hu Kitchen Salty Dark Chocolate (~8 oz. dark chocolate)
Instructions
- Line an 8×8 inch pan with parchment paper and set aside.
- Add the almond flour, unrefined coconut oil, and dates to a food processor or high-speed blender and pulse everything until it’s well combined.
- Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
- Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend everything until it’s thick and creamy, scraping down the sides as needed to recombine. Remove the pan from the freezer and spread the mixture into an even layer on top of the crust. Place the pan back in the freezer for ~30 minutes until the caramel layer sets.
- Melt the chocolate bars in a pan over medium-low heat, stirring often to prevent burning.
- Remove the pan from the freezer and pour the chocolate mixture on top of the date caramel and spread it into an even layer. Gently tap the pan a few times to remove any air bubbles. Place the pan in the fridge for ~30 minutes to set.
- The bars are done when all three layers are firm and set. Cut the pan into squares and serve! The chocolate won’t break perfectly– that’s OK!
- Store leftover bars in the refrigerator for up to one week and freeze them for longterm storage.
- Prep Time: 3 hours
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
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!
This is my favorite recipe on this blog! It’s also the best one I have tested because I’ve seen others try to copy a vegan “Twix” recipe. They don’t even come close to the texture and yum factor that these bars have. I also love incorporating Hu chocolate. I had ran out of the salty dark chocolate bars so I subbed using the hazelnut butter Hu chocolate and it was divine. Love coming to Lauren’s site for ideas and inspiration.
Hi Lara!
Thanks so much for the feedback here! I need to try this recipe with Hu Hazelnut…sounds to die for! Can’t wait to see which recipe you try next 🙂
XOXO
Lauren
Made these and loved them! Would you happen to have the nutritional information figured out already? I can figure it out, but was hoping it was already configured 😉
Hi Mikail! I’m currently working on adding nutritional information to the site. Check back soon– I’m so glad you loved the bars!
XOXO Lauren
I LOVED making these bars!! They turned out so yummy and I would definitely make them again and again!! Thanks so much for the recipe!
Hi Avery!!! Thanks so much for your comment! I’m so glad you enjoyed them 🙂 I need to make another pan ASAP!
XOXO Lauren
Hi there! The date caramel is just too good. The whole family loved them, the bars disappeared within 5 minutes!!
Cheers,
Sabine
Hi Sabine,
SO glad you enjoyed the recipe! Yes, the date caramel is going to be on repeat this fall!
XOXO Lauren
I love it and my clients love it. You do need a Ninja Blender to blend the date and peanut butter. It was worth my one hour of putting it together. I freezed the rest.
Hi Jessica! So glad you and your clients enjoy this recipe! It’s definitely worth the time…. so good!
XOXO Lauren
I love it and my clients love it. You do need a Ninja Blender to blend the date and peanut butter. It was worth my one hour of putting it together. I freezed the rest.
Thanks, Jessica! I’m SO glad you love the recipe! I think dirtying up the blender is definitely worth it here 🙂
XOXO Lauren
This was delicious! My 3 year old & 10 year old loved them too! I used melted Lily’s chocolate chips w/ a scoop of almond butter and added a good sprinkle of chunky salt to the top. For nut butter in the caramel, I used almond butter, but I could see peanut butter being AMAZING!
Thanks for sharing! Will definitely be making these again. Can’t wait to try a few of you other recipes!
Hi Angie!
Thank you SO much for taking the time to leave feedback! So glad that your kiddos enjoyed them. The almond butter sounds AMAZING. Can’t wait to see what you make next!
XOXO Lauren
Cannot stop eating these….amazingly good.
So glad you enjoyed, Mary Anne! XOXO.
Is Hu chocolate raw vegan?
Hi Mendy,
It’s stone ground!
XOXO Lauren
Would coconut flour or cassava flour work as a substitute for almond flour in the base layer? These sound so good but I need to sub almonds to accommodate a tree nut allergy (:
Hi Amber!
I have never tested coconut flour or cassava flour. I would try subbing oat flour to accommodate an allergy for the best results. Let me know how it goes!
XOXO Lauren
I loved these bars! They were delicious and came out perfect. I followed the recipe exactly. Everyone I gave them to loved them as well. Thank you so much for this gem!
Hi Violet,
So glad you enjoyed these! They’re a favorite here too! 😀
XOXO Lauren
I absolutely loved this! The recipe is so very easy, fast and they turned out delicious! I highly recommend and I will for sure be trying these again 🙂 thank you!
Hi Heartley,
Thanks so much for your review! I’m so glad you enjoyed them! 😀
XOXO Lauren
I’m SO excited to make these! I have a big sweet tooth but I don’t want to eat too much junk so these are perfect for a treat. Thanks a lot, man.
Hi Ailis,
You’re so welcome!!! Let me know what you think when you try. 🙂
XOXO Lauren
These are HEAVENLYYYY! I recently bought a similar vegan treat from the grocery store but they finished so I was trying to find a recipe to recreate them, and these are EVEN BETTER!!! I used a half almond butter half cashew butter mix for the caramel and its the perfect combo in my opinion! (as i’m not a fan of peanut butter). can’t wait for my family to try them, these aren’t gonna last long haha! found this recipe from a girl on instagram and i’m so glad that I did, i’ll definitely be checking out your other recipes 🙂
thankyou so much for this one Xx
Hi Nidhi,
Love that you used a mix of almond and cashew butter! That sounds fantastic. Can’t wait to see what you try next!!!
XOXO Lauren
I have made these a couple of times and I’m a huge fan! It is fairly easy to make and sooo delicious! Dates and peanut butter are just a match made in heaven. Thanks for sharing this! I was just wondering if the almond flour could be substituted for any other flour, and if so, what type of flour would be good? Sinde almond flour is quite expensive.
Hi Thomas,
I’m so glad you’ve made these several times! That makes me so happy! Yes, dates and peanut butter are the absolute better! I haven’t tested any other flours for this so I can’t say for sure about another sub. You could try making your own almond flour at home!
XOXO Lauren
This is my favourite dessert I have ever made!!! Thank you ❤️
Hi Jennifer,
Thanks so much for the review! I’m so glad that you enjoyed it!
XOXO Lauren
These are amazing! I couldn’t find the bars where I live but substituted
For vegan dark bars and probably equally as good. My base is very soft – is it supposed to be a cookie like firm or soft almost crumbly base? All my measurements and freezing times were to par! Or maybe overnight it hardens? Thx
They were so bomb! Everyone in the family loved and suspected that I lied about the vegan part. Definitely worth a try! I added vanilla extract in the crust and the carmel, and put agave in the chocolate topping to add a little bit of sweetness. Awesome find!
I’m so glad that you enjoyed these, Missy! They definitely are a GO TO for vegans and non vegans alike! 😀
XOXO Lauren
I made it AGAIN!!! This time I used hazelnut flour and that is now my new favorite!! It’s sooo good!! It gives a really nice subtle hazelnut taste, really delicious!
Hi Thomas,
I LOVE the idea of using hazelnut flour here! Sounds so good!
XOXO Lauren
I can’t wait to make these, thanks for creating this recipe! Do you have any advice for subbing coconut oil? I really can’t stand the taste. I know it helps with chocolate texture, but is it essential?
Hi Cate!
The coconut oil is necessary in this case because it helps bind the crust together. You can try substituting a coconut butter or nut butter in its place for an alternative. I haven’t tested this myself so I can’t say for sure how it will turn out. Let me know if you try it!
XOXO Lauren
Hi, I’m almost done making these and my almond flour crust is more of a paste instead of a crumb. My dates were already quite moist, do you think that was why? Since they were already moist I should’ve used a lot less coconut oil I think. The date paste is really good!!! Nonetheless, I think these will turn out really good.
Hi Vivian,
Did you use any other substitutions outside of the stickiness of the dates? I’m sorry that it was more of a paste for you! Were you able to finish the recipe?
XOXO Lauren
This recipe is the best, every time I make it, I love it again and again, and it’s a hit for everyone who has tried. Even for those who are ‘against’ the alternative baking of trying to recreate traditional (unhealthy) snacks in the healthy way, without even telling them they say it taste like twix, so I think that’s a winner! If you are doubting to try this recipe, you definitely should, and on top of that it’s super quick and easy! I have made them multiple times with oat flour (always have oats in the pantry) instead of almond flour, and that works amazing as well 🙂
What can I substitute for the coconut? I am highly allergic, but would love to try these as soon as possible!
Thank you
My husband ate a bunch of these in one night and he is NOT a sweet tooth! Had to get creative with what I had on hand: tried with coconut flour since I did not almond flour and it was honestly very very crumbly! I should have got almond flour. Or find something to bind the coconut flour more, idk! I did use dried apricots instead of dates so that could have had something to do with it too! I also did not have dates on hand so for the caramel part I used raisins and dried apricots. It was REALLY good! I also topped with some almost slivers between the Carmel and the chocolate layer – that was good too! But….WARNING: if you use coconut flour, make sure you add extra coconut oil or dates or something to bind it better – it will be crumbly.
Hi there
These look amazing. Really excited to make. if I substitute coconut sugar for the dates does it change the measurement or do I still use 1/4 cup etc?
thank you
Paula
Hi Paula,
I recommend using dates in this recipe because you really need some stickiness to hold everything together!
XOXO Lauren
wowwwww soooo gooooood! omg. i never leave reviews. and i often don’t even find recipe reviews to be accurate, but the “these are the best raw treats” reviews are SO TRUE! thank you for a raw vegan recipe that is date-heavy but *not* date *flavor* heavy. i made some substitutions: almond butter instead of peanut to accommodate a peanut allergy, hemp milk instead of almond, and i used half as much chocolate, but still delicious.
This looks so good! Do you use the cookie part for any other recipes?
Thanks for sharing! Does it keep long?
This looks so good! What a great way to enjoy a flavorful vegan treat!
Thanks for sharing! Do they keep long?
Just made these and they truly are delicious! The only issue I had, was the caramel layer wants to separate from the crust…anything to solve that? Thank you for sharing and will definitely be making again!
I had the same issue. I put the caramel mixture in the middle and using my fingers (dipped in the milk) I spread it over the crust. That worked for me.
Hi. I’m coming back to give my review. I just wanna say this recipe is freakin amazing! I have dates stored in my cupboard for looong time and I’m finding ways how to dispose them (IN MY STOMACH!). I’m so glad to have found this recipe! I love it so much and so are my co-workers and friends. I’ll definitely make this again. Thanks so much for sharing! x
Hi Kristine!
I’m so glad you love these bars! They’re a crowd pleaser, for sure. And the best way to dispose of dates! 😀
XOXO Lauren
Hi Lauren!
I was just wondering if you knew how many calories were in these? I know it is a but of an odd question but I can’t find any information for these online
Hi Devin! I’m sorry, but I don’t know the nutritional information for these. I’d recommend using an online calculator to calculate based on ingredients. I hope that helps!
XOXO Lauren
Very easy to make!!!!
I’m so glad that you enjoyed them!
XOXO Lauren
Hi, I didn’t have almond flour so used coconut flour. It really wasn’t nice. It was dry and not a nice sensation in the mouth and the flavour too strong. I will try it again using almond as the rest was delicious!
Jo
Hi! Yes, try almond flour– the coconut flour leads to an entirely different consistency. Let me know what you think!
XOXO Lauren
This is my favorite dessert. I started making it when I became a vegan 3 years ago. I lost the recipe over a
Year ago and have not been able to find it until now. I’m so excited to find it again and this time I’m posting it! It was the perfect snack to have around when I was trying to reduce refined sugar. Thank you !
Hi Anna,
I’m so glad that you enjoyed this recipe, that makes me so happy to hear! I hope you keep making and enjoying it!
XOXO Lauren
This is such a great dessert! On the first try using the exact recipe, it was way too sweet for me. I’ve made it two more times since then with a couple changes: tripled the base almond flour layer, and added pink himalayan sea salt to every layer.
Thanks so much for the review, Sterling! Love your adaptations!
XOXO Lauren