Vegan Dulce De Leche Bars

SURPRISE! The reason why I wanted to make vegan dulce de leche so badly recently was because I just needed to make them into some type of dessert and quite honestly, I had never heard of anyone making a vegan version (although upon a quick google search, I learned I am not the only one who set off to give ‘er a go). My first thought was something with a crispy, sweet & salty streusel and that evolved into these bars. The recipe in case you missed it:

The night before I came up with this bar recipe, my wife and I were brain storming what we can use my freshly made dulce de leche with (and by brainstorming, I mean how much fatter can we make this luscious dessert sauce?). I thought just topping ice cream with it was the ticket. My wife added “I wish we had waffle cones to crunch on top”. This is one of the reasons I married my wife, she has such a refined palette that she could instantly pinpoint what was missing (and she also is a super smeller, how did I get so lucky?!). We met in culinary school so I at least knew from the beginning she had a love of food like I do.

So to sum up, that is what we ended up with: A delicious vegan vanilla ice cream, with a large helping of vegan dulce de leche and crunched up waffle cones on top in a glass cup (luckily, I try to have a fully stocked cabinet at all times for these occasions, the waffle cones were born for this moment). Everyone, I HIGHLY RECOMMEND trying this. It is a simple dessert that will knock your vegan wool socks off (the thought of wool-like socks makes me burn up, how do people wear those things!?).

But also, try these vegan dulce de leche bars because they too, are bomb. 🙂 And a quick pro tip, if you struggle getting the last bits and pieces out of a jar (like me getting the dulce de leche out of the jar I put it in), this is my favorite spatula to use:

  • The Best Jar Spatula to get your money’s worth
  • Vegan Dulce De Leche Bars

    Prep Time5 minutes
    Cook Time30 minutes
    Refrigerating Time1 hour
    Course: Dessert
    Cuisine: American
    Keyword: cookie bar, dulce de leche, salty, sweetened milk, vegan, vegan dulce de leche, vegan dulce de leche bars
    Servings: 16

    Ingredients

    • 155 g all purpose flour
    • 35 g evaporated cane sugar
    • ½ tsp baking powder
    • ¼ tsp Himalayan pink sea salt
    • 60 g Earth Balance Buttery Spread (cubed & cold)
    • 2 Tbsp flax meal (for flax egg)
    • 60 g water (for flax egg)
    • ½ tsp vanilla (to add to flax egg)
    • ½ Tbsp coconut sugar
    • ½ Tbsp all purpose flour
    • 200 g Vegan Dulce De Leche (recipe linked above)
    • pinch sea salt (to top, as desired)

    Instructions

    • Combine flax meal, water & vanilla and let sit for 10 minutes.
    • Line a 8"x8" square pan with parchment paper & leave an edge on each side to pull out bars easily later (see pictures for tips).
    • Combine flour, sugar, baking powder, & salt in stand mixer. Add cubed butter and mix on medium until butter looks like small pea sized crumbs. Add flax egg mixture and mix just until there are little dry crumbs left in the bowl. Form dough in a ball and flatten, wrap in plastic wrap and refrigerate to rest for one hour.
    • Take dough out of the fridge. Portion 1/4th of the dough to use for the streusel topping (about 80g). In a small bowl, combine smaller dough portion, 1/2 Tbsp of flour & 1/2 Tbsp of coconut sugar. Cut the flour and sugar into the dough until the dry ingredients become one with the dough, this will be the topping. Set aside & refrigerate for best results.
    • Preheat oven to 350F. Line bottom of prepared pan with remainder of dough as evenly as you can (make sure the bottom & sides are fully covered with no holes!). Spread dulce de leche evenly on top. Top the dulce de leche with torn off small bits of the remaining 1/4 portion of dough to cover. Add a pinch of sea salt as desired to the top of the bars.
    • Bake for 30 minutes or until the crumb topping is lightly browned. Remove from oven & let cool completely to let the filling set & thicken (refrigerate for faster results). Lift the bars using the parchment out of the pan & cut into 4×4 pieces. Store in an airtight container.

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