These homemade 100 grand bars are my paleo spin on the original 100 grand candy bars. They consist of a date caramel filling that's topped with sprouted buckwheat groats and coated in dark chocolate. This homemade candy bar recipe is paleo, vegan, gluten free and nut free.
My favorite candy bar as a kid? 100 grand bars all the way!
I have always been a total sucker for caramel, especially as a kid. And there's nothing quite like the texture of gooey caramel with a crispy topping and rich chocolate coating. It's the perfect combination of chewy, crunchy, sweet goodness!
I can't remember the last time I indulged in a real 100 Grand, but I definitely enjoyed my fair share of these homemade 100 grand candy bars!
Why You'll Love this 100 Grand Bar Recipe
Unlike the traditional recipe, my version is:
- paleo and vegan friendly
- gluten free & grain free - made with sprouted buckwheat groats instead of rice cereal
- dairy free - made with dark chocolate
- refined sugar free - no corn syrup
- soy free
- nut free - this 100 grand bar recipe is nut free. It does contain tahini, but that can easily be swapped for another seed butter like sunbutter.
This is an excellent copycat 100 grand bar recipe if you want something to remind you of the real deal, while still maintaining a clean diet.
Here's what you need to make these vegan 100 grand candy bars:
- dates - I used medjool dates but any variety will work
- tahini - or any nut/seed butter (sunbutter is a great nut free option)
- vanilla extract
- buckwheat groats - I used sprouted cacao flavored buckwheat groats, but any variety will work
- dark chocolate
- coconut oil (optional for thinning the chocolate)
How to Make 100 Grand Bars
These 100 grand bars are super easy to make and don't require any baking. You will, however, need a food processor or high powered blender to make the caramel.
Another thing to note: this recipe is messy! The caramel is sticky and the bars don't always turn out looking perfect...but let me tell you, the taste makes up for all of it.
Make the Date Caramel
First, make the caramel. Grab an 8" x 4" loaf pan and line it with foil or parchment paper (I used foil).
Remove the pits from the dates and measure out 250 grams, or about 10 large medjool dates. Soak them in boiling water for 5 minutes to soften.
Drain the water, then place the dates in your food processor. Process the dates, stopping every few seconds to scrape the sides, until they form a paste.
Next, add in the tahini, vanilla and salt. Blend the mixture until it forms a thick, consistent paste.
Spread the caramel into the lined baking pan.
Top with Buckwheat
Top the caramel with buckwheat groats. Use your hand to press them down so that they sit firmly into the caramel.
Place the caramel into the freezer and freeze for at least 4 hours. The caramel will harden but will not be completely solid.
Dip in Dark Chocolate
When the caramel is ready, melt the dark chocolate. Place the chocolate and coconut oil in a small sauce pan and melt over low heat, stirring frequently.
Once the chocolate is melted, turn off the heat and grab the frozen caramel.
Cut the caramel into 12 equally sized pieces.
Dip the caramel, one at a time, into the melted chocolate and then place on a lined baking sheet to set.
Top the candy bars with extra chocolate (if desired).
These gluten free 100 grand candy bars need to be stored in the fridge or freezer. The caramel has a thicker, chewier texture in the freezer and a softer texture straight out of the fridge.
Place the bars in a sealed container or baggie for up to 2 weeks in the fridge or 2 months in the freezer.
More Gluten Free Candy Recipes
Looking for more great gluten free candy bar recipes? Check out these reader favorites:
If buying a 100 Grand Candy Bar at the store, these are the ingredients you'll find on the packaging:
Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Lactose, Milkfat, Soy Lecithin, Natural Flavor), Sugar, Corn Syrup, Nonfat Milk, Crisped Rice (Rice Flour, Sugar, Barley Malt, Salt), Coconut Oil, Butter, Mono- and Diglycerides, Salt, Soy Lecithin, Natural Flavor
While 100 Grand Candy Bars do not contain any nuts, they may contain traces of nuts due to processing. My recipe, however, is nut free!
No, conventional 100 Grand Candy Bars contain Barley Malt and "traces of wheat". However, my copycat recipe is gluten free.
Homemade 100 grand bars with a date caramel filling, sprouted buckwheat groats topping and dark chocolate coating.
Dark Chocolate Coating
- 1 cup dark chocolate chips
- 1 tsp coconut oil
- Line an 8" x 4" loaf pan with foil or parchment paper and set aside.
- Place pitted dates in a small bowl. Boil water and pour over dates so that they are fully submerged. Soak for 5 minutes to soften.
- Drain water, then place dates in food processor or high powdered blender. Process the dates, stopping every few seconds to scrape the sides, until they form a paste.
- Add in tahini, vanilla and salt. Blend the mixture until it forms a thick, consistent paste.
- Spread the caramel into the lined baking pan.
- Top caramel with buckwheat groats. Use your hand to press them down so that they sit firmly in the caramel.
- Place caramel in the freezer and freeze for at least 4 hours. The caramel will harden but will not be completely solid.
- When the caramel is ready, melt the dark chocolate. Place the chocolate and coconut oil in a small sauce pan and melt over low heat, stirring frequently.
- Once the chocolate is melted, turn off the heat and grab the frozen caramel. Cut the caramel into 12 equally sized pieces.
- Dip the caramel, one at a time, into the melted chocolate and then place on a lined baking sheet to set.
- Top the candy bars with remaining chocolate (if desired).
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