Salted Caramel Bars - Nathalie Gleitman
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Salted Caramel Bars

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by Nathalie
Step by step recipe - 20 Min
March 7, 2021

If you have a histamine intolerance you can still make this amazing recipe with just a few changes. Use almond butter instead of peanut butter and white vegan chocolate instead of dark chocolate.

Serves 10-12 bars
Cooks in 20 Minutes
Difficulty Easy


For the base:
300g almond flour
4 tbsp coconut oil
2 tbsp maple syrup
pinch of salt
pinch of vanilla
For the caramel:
150g peanut butter
75g maple syrup
50g coconut oil
pinch of salt
pinch of vanilla
100g chocolate, melted
1tsp coconut oil


Preheat the oven to 180°C. Place all the ingredients for the base into a bowl and mix well. Line a casserole dish with baking paper and pour the mixture in. Press into the dish and bake for 10-12min. Let it cool off.

For the caramel, place all the ingredients into a bowl and mix well. Evenly distribute on the base.

Melt the chocolate with the coconut oil in a water bath and pour on top. Store in the fridge or freezer.


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