Vegan Milky Way

Try this Vegan Milky Way recipe, or contribute your own.

Vegan Milky Way
Vegan Milky Way
Unknown

Try this Vegan Milky Way recipe, or contribute your own.

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 6
vegan vegetarian white meat free contains gluten red meat free shellfish free dairy free pescatarian
main dish

Step-by-step

  • Make nougat by adding dates to a food processor and blending until small bits remain or it forms a ball. Then add almond and coconut flour and sea salt. Mix/pulse to combine, scraping down sides as needed. You're looking for a semi-firm dough that isn't sticky. If too sticky, add in 1 Tbsp each almond flour and coconut flour at a time until you reach the right consistency.
  • Once your dough is formed, add to a parchment-lined standard loaf pan and press down to form a uniform layer. Use something flat - such as a liquid measuring cup or glass - to help flatten. Then lift out of loaf pan and use your hands to shape any areas that are lumpy and compress it slightly until you have a rectangular nougat that is roughly 1/2-inch thick.
  • Slice nougat into 6 even bars and set on a parchment-lined plate or baking sheet and pop in freezer to set.
  • To make date caramel add dates to a food processor or high speed blender and mix until small bits remain or it forms a ball. Then begin adding warm water 1 Tbsp at a time while blending, scraping down sides as needed. You're looking for a spreadable consistency that isn't watery, but also isn't dough-like. Add salt and mix once more. Set aside.
  • Remove nougat from freezer and spread with a generous amount (~2 Tbsp) of date caramel (see photo). You will likely have leftover date caramel*, which you can store in the refrigerator to use for things like ice cream, oatmeal, or other candy bars!
  • Set nougat back in freezer while you prepare chocolate. To melt chocolate and coconut oil, either heat in the microwave in 30-second increments until creamy and smooth, or over a double boiler on the stove top. Transfer to a shallow dish and set aside.
  • Remove nougat from freezer and quickly add one at a time to the melted chocolate. Use a fork to gently flip/roll the bar until completely coated. Then pick it up (nougat side down - caramel side up) and tap off any excess chocolate. Set back on parchment and repeat until all bars are dipped.
  • Either let set at room temperature, or pop in the refrigerator or freezer for 5-10 minutes until the chocolate is firm.
  • Enjoy at room temperature, or straight from the freezer or refrigerator. Will keep in the refrigerator for 2 weeks, or in the freezer up to 1 month (sometimes longer).

My Vegan Milky Way Adventure: A Sweet Escape

Hello everyone! As a busy professional, finding time for anything beyond work and the occasional (much-needed!) yoga session can feel impossible. But even a high-powered career woman needs a little sweetness in her life, right? That's why I was so thrilled to finally find the time to try my hand at this Vegan Milky Way recipe. I've always loved the creamy, dreamy texture and rich chocolate of the classic Milky Way bar, but as someone who's committed to a plant-based diet, finding a satisfying vegan alternative has been a challenge. Let me tell you, this recipe is a game-changer!

The process was surprisingly straightforward, and the best part? It was incredibly relaxing. The rhythmic whirring of the food processor as I blended the dates for the nougat was strangely meditative. I found myself completely engrossed in the task, forgetting the pressures of deadlines and meetings. The kitchen transformed into my own personal sanctuary, a temporary escape from the fast-paced world outside. And the aroma of melting chocolate? Pure bliss. It was a perfect little project to unwind with after a long day.

The ingredients were simple, readily available, and surprisingly affordable. I especially appreciated the use of medjool dates – their natural sweetness is perfect for creating that signature Milky Way caramel. The almond and coconut flour added the ideal texture to the nougat, resulting in a delicious balance of chewy and slightly firm. I opted for a high-quality vegan dark chocolate, which added a depth of flavor that truly elevated the entire experience. It was decadent, rich, and satisfying – everything I'd hoped for and more. And the homemade caramel? Oh, my goodness, it was divine!

One of my favorite aspects of this recipe was the sense of accomplishment it brought. Making something delicious from scratch is incredibly satisfying, a reminder that even amidst the chaos of everyday life, we can find moments of creativity and self-care. This isn't just a candy bar; it's a small act of rebellion against the demands of modern life, a declaration that I can carve out time for myself and my passions, however small they may seem.

Making these Vegan Milky Ways wasn't just about creating a delicious treat; it was about reclaiming a piece of my time, finding joy in the simplicity of cooking, and savoring the delicious reward of my efforts. It's a recipe I'll definitely be making again, and I highly recommend it to anyone looking for a delicious, easy-to-make vegan dessert. Trust me, the rich, decadent flavor and melt-in-your-mouth texture will leave you wanting more!

This recipe is not just a dessert, it’s a mindfulness exercise, a stress reliever, and a small victory in a busy life. Whether you're a seasoned baker or a complete novice, give it a try. The result is far more than just a delicious vegan treat; it's a small act of self-care that nourishes your soul as much as your taste buds. You deserve it!

Ingredients I Used:

  • 1/4 tsp sea salt
  • 1 tbsp (15 g) coconut oil
  • 15 pitted medjool dates (~105 g measured after pitting)
  • 1/2 cup (56 g) almond flour* (or sub almond meal with variations)
  • 1/2 cup (56 g) coconut flour* (not shredded coconut)
  • 30 pitted medjool dates (~210 g measured after pitting)
  • 3-8 tbsp (45 - 120 ml) water
  • 1 1/4 cup (150 g) chopped vegan dark chocolate
Waffles?
Apple Turnovers Recipe?
Pancakes?
Brie and Parmesan Polenta?
Privacy policy