Salted Caramel & Vanilla Mylk Chocolate Bars

Salted Caramel & Vanilla Mylk Chocolate Bars

5 from 1 reviews

Amazing and fresh chocolate bars with a crispy wafer layer, filled with vanilla cream and salted caramel! Delicious fresh or frozen! Vegan, gluten-free and refined sugar-free!




  • 2 tbsp (16g) tapioca starch
  • 2 tbsp (21g) white rice flour
  • 1/2 tsp ground flax seeds
  • 2 tbsp (30ml) melted coconut oil
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15ml) almond milk

Milk Filling

  • 2 tbsp (30ml) aquafaba
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp xanthan gum (or cream of tartar)
  • 3/4 cup (210g) coconut cream (for a 13.5-ounce can full-fat coconut milk, refrigerated)

Caramel Filling

  • 3 tbsp (45ml) maple syrup
  • 3 tbsp (45ml) almond butter (or peanut butter)
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt

Chocolate Coating

  • 3.5 ounces (100g) mylk chocolate (or dark chocolate)
  • 1.5 ounces (40g) crushed hazelnuts



  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper, or a silpat.
  2. In a small mixing bowl, stiff together the tapioca starch, white rice flour, and ground flax seeds.
  3. Add the melted coconut oil, maple syrup, and almond milk. You should get a thin batter. Let sit for 3 minutes.
  4. Transfer half of the batter on the prepared baking sheet and spread it as thin as possible without making holes. I recommend spreading it about the size of the baking dish you will use later to make the bars, in my case about 4×7-inch.
  5. Bake for 8 minutes, or until golden brown. Remove from the oven and let cool completely, the wafer will become crispy once cooled. Repeat once with the other half of the batter.
  6. Cover the bottom and sides of a 4×7-inch baking dish with plastic wrap. This will make it easier to remove the bars from the dish later.
  7. Cut the sides of each wafer sheet so they fit in the baking dish. Place one wafer sheet in the bottom of the dish and keep the other one on the side (you will use it later for the top).

The Rest

  1. Add the aquafaba, maple syrup, vanilla extract, and xanthan gum to a small mixing bowl. Using an electric hand mixer, whip the aquafaba to stiff peaks, this will take about 5 minutes.
  2. Add the coconut cream to the bowl and whip for another 10 seconds or until just incorporated.
  3. Transfer half of the whipped cream on top of the first wafer layer and spread evenly using the back of a spoon.
  4. Prepare the caramel filling: In a small bowl, combine the maple syrup, almond butter, vanilla extract, and salt together. Stir until well combined.
  5. Using a spoon, divide the caramel into two long and large rectangles on top of the whipped cream (see photo). Place the whole dish/pan in the freezer for 30-40 minutes or until the cream and caramel have hardened.
  6. Once hard, top with the remaining whipped cream and spread it evenly on top of the caramel. Place the second wafer sheet on top and very lightly press. Don’t press too much of the wafer might break. Freeze for at least 1 and 1/2 hour, or until hard.
  7. To coat the bars, melt the mylk (or dark) chocolate over a double boiler. Once melted, stir in the crushed hazelnuts and stir to combine.
  8. Remove the dish from the freezer. Remove from the baking dish and cut into 4 bars in a way that each bar has the caramel filling in the center, lengthwise.
  9. Quickly dip each bar in the melted chocolate and shake to remove excess chocolate. Place the coated bars on a baking sheet lined with parchment paper and return to the freezer, or refrigerator depending on how you want to eat the bars. Refrigerated bars have a melty inside while frozen bars have more of an ice cream texture.
  10. Bars will keep in the refrigerator for up to 5 days, or in the freezer for up to 2 weeks.


Recipe inspired by Kinder’s Maxi King.