Salted Caramel Bars



  • 1 cup almond flour
  • 2 x TBSP coconut oil
  • 1 x TBSP maple syrup

Middle Layer:

  • 1/2 cup Biscuit Spread (melted)

Top Layer:



  1. Mix together the base ingredients, using your hands if necessary to press the mixture into a small square/rectangular baking dish. Gently pierce the compact base all over with a fork, before baking it for 15 minutes at 175 ˚C until golden.
  2. Whilst the base is baking, in a bain-marie melt the Biscuit Spread until pourable.
  3. In a separate bain-marie, melt the LoveRaw Salted Caramel chocolate.
  4. Once the base is removed from the oven and cooled, pour over the Biscuit Spread, pressing the 4 x Salted Caramel Cre&m Wafer Bars into the Biscuit layer. Pop in the freezer for 10-15 minutes until solid.
  5. Remove the baking dish from the freezer and cut the base into bars and place onto a cooling rack before covering each bar generously with the melted Salted Caramel chocolate.
  6. Optional: To decorate, feather some peanut butter through the melted chocolate, before popping the bars into the freezer/fridge, allowing the chocolate to solidify. 

Makes 5 vegan salted caramel bars. 

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