Vegan Caramel Apple Bars with Roasted Pecans and Sea Salt
These bars are the kind of dessert that makes people stop mid-bite and ask for the recipe. A buttery oat-and-almond-flour crust gets layered with cinnamon-spiced sautéed apples, a rich coconut milk caramel, and a golden crumble top studded with toasted pecan halves — then finished with a shower of flaky sea salt that ties everything together. The caramel is the real star: full-fat coconut milk and coconut sugar are cooked down low and slow until deep amber and glossy, with zero dairy required and absolutely no compromise on depth or richness. Skipping animal products in a caramel-forward bake can feel like a gamble, but this method proves it doesn't have to be. Every component — crust, filling, caramel, crumble — relies entirely on plant-based ingredients that are easy to find and straightforward to work with. The recipe makes 16 bars, so it's a great option for potlucks, holiday trays, or just having something genuinely impressive in the fridge all week. Serve them at room temperature with an extra drizzle of that reserved caramel and watch them disappear.
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Learn more →Ingredients
16 servings
For the crust and crumble
- 2 cups rolled oats
- 1 ½ cups almond flour
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- ½ cup vegan butter, melted
For the apple filling
- 3 medium apples (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
- 1 tbsp vegan butter
- 2 tbsp light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
For the vegan caramel
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup coconut sugar
- 2 tbsp vegan butter
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
For the topping
- ¾ cup raw pecan halves
- ½ tsp flaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
- 2
Make the caramel: Combine the full-fat coconut milk and coconut sugar in a small saucepan over medium heat, whisking until the sugar dissolves. Bring to a steady boil, then reduce the heat to medium-low and cook, stirring occasionally, for 20–25 minutes, until the mixture is deep amber, noticeably thickened, and coats the back of a spoon — a finger drawn through the coating leaves a clean line. Remove from the heat and whisk in the vegan butter, vanilla extract, and fine salt until smooth. Set aside to cool slightly; the caramel will continue to thicken as it cools.
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