Go Back
–+ servings

Vegan Caramel Popcorn Bars

Crazy Vegan Kitchen
Healthy Vegan Caramel Popcorn Bars. Chocolate Coated Tahini Caramel Slice with bursts of salted Popcorn. Gluten Free, Dairy Free and Refined Sugar Free.
5 from 3 votes
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 129 kcal

Ingredients
 
 

For Base:

  • 200 g Mixed Nuts You can use Almond, Walnut, Cashew, Pecans
  • 10 g Raw Cacao Powder
  • 1 tsp Salt
  • 150 grams pitted Medjool Dates
  • 1 cup Salted Popcorn

Tahini Caramel Layer:

  • 120 grams Maple Syrup or other sweetener
  • 120 grams Hulled Tahini
  • 120 grams Coconut Oil melted
  • 3 tbsp Almond or Peanut Butter natural
  • 1 tsp Salt
  • 1 Vanilla Pod

For Chocolate Topping:

  • 200 grams Vegan Dark Chocolate you can use Raw
  • 1 1/2 tbsp Coconut Oil
  • 1/4 tsp Instant Espresso
  • 1 tsp Salt
  • 1 cup salted Popcorn for garnish

Instructions
 

  • To prepare base, first line a 7x7 inch tin with non-stick parchment or baking paper. In a food processor, combine Nuts, Cacao, Salt, and Dates. Process until you have a moist mixture. If it is too dry, add a few drops of water and process till moistened.
  • Press mixture into the base of your prepared tin, and then scatter Salted Popcorn over the base. Using your hands, press the Popcorn into the base. Place in freezer for 15 minutes.
  • Meanwhile, to make the Tahini Caramel, combine all ingredients in a bowl. Whisk till smooth. Pour over prepared base and leave to set in the freezer for 2-3 hours. Some Popcorn may float to the top, that's okay!
  • After 2-3 hours, combine all ingredients for chocolate topping in a bowl. Either over a bain-marie/double boiler or in the microwave, heat until melted.
  • Whisk to combine. Let cool for 5 minutes and then pour onto your frozen base. Scatter extra Salted Popcorn bits on top if desired.
  • Leave in the freezer for a further 1 hour. After 1 hour, remove from freezer and slice with a warm knife.
  • Bars will store in an air-tight box in the freezer for up to 3 months. Allow to thaw for 5-10 minutes before eating.
  • Alternatively, store in the refrigerator for up to 3 weeks.

Notes

If you don't like the taste of Coconut, use Refined Coconut Oil instead of Virgin Coconut Oil.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1barCalories: 129kcalCarbohydrates: 7gProtein: 1gFat: 12gSaturated Fat: 10gSodium: 582mgPotassium: 23mgSugar: 6gCalcium: 11mgIron: 1mg
Keyword vegan caramel bars, vegan caramel popcorn
Tried this recipe?Let us know how it was!