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Prep Time60 MINS
Cook Time28-30 MINS


Serves 12

For the base:
1 can GOODE chickpeas, drained and rinsed
1 cup rolled oats
2 tbsp creamy nut butter
5 tbsp maple syrup
2 tsp vanilla extract
½ tsp baking powder
Pinch of salt
For the caramel:
1 cup sugar
½ cup water
¾ cup coconut cream
2 tbsp vegan butter
½ tsp vanilla extract
1 pack Dark chocolate chips


For the caramel:

In a large non stick sauce pan combine the sugar and water, cook over medium low heat until the sugar dissolves without stirring it.
Just swirl the pan around. Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep amber color, about 8 to 10 minutes.
Turn the heat down to low at this point and add the coconut cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off.
Add the vegan butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely

For the base:

Heat oven to 300°F. Line a square baking dish with parchment.
In a food processor, combine all ingredients and blend until smooth.
Spread mixture evenly into square baking dish. Bake for 20 minutes.
Remove from oven and let cool


Pour the caramel over the base and smooth it into an even layer. Place is in freezer to set the caramel completely.
Melt the chocolate chip in a microwave and stir until completely smooth.
Remove the caramel-covered base from the pan and cut into thin, finger-width size bars. Use forks to dip the bars in the melted chocolate, covering them completely. Place the dipped bars on a foil-lined tray and repeat until all bars are dipped. Refrigerate the tray to set the chocolate, about 10 minutes

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