Caramel Chocolate Bars
These Caramel Chocolate Bars comprise of three amazing layers, the chocolate brownie base, a gooey caramel layer and crunchy chocolate layer to top it off. Best of all these bars are gluten free, dairy free and refined sugar free.
What can I say about this masterpiece.
It is one of the best ever recipes that I have created on Becomingness! Hands down!
This recipe is a mashup of two of my recipes: my Raw Caramel Slice and my Raw Chocolate Brownies and the result is AMAZING!!
WHY YOU WILL LOVE THIS RECIPE
Gluten & dairy free – suitable for those with dietary restrictions.
Easy to make – this recipe takes around 30 minutes to make.
Healthy wholefood ingredients – which are easy to find at any supermarket.
INGREDIENTS YOU NEED
For the brownie base
- Walnuts
- Medjool dates
- Cacao powder
- Vanilla extract (or paste)
- Sea salt
For the caramel layer:
- Medjool dates
- Macadamias (or cashews or blanched almonds)
- Maple syrup (or rice malt syrup)
- Vanilla extract (or paste)
For the chocolate layer:
- Coconut oil
- Maple syrup (rice malt syrup would also work)
- Cacao powder
I love working with these ingredients!
RECIPE FAQS
To avoid the chocolate layer cracking, make sure that all the layers are completely frozen before you slice it. Plus, make sure you use a hot knife to slice it when it has completely frozen which will make it easier to slice.
I highly recommend that you use medjool dates in this slice and all my raw slices. They are usually larger & softer than regular dates and they are sticky which helps them to bind with the other ingredients. They are also easier to process.
This slice is best kept in an air-tight container in your freezer for up to 3 months. The caramel layer will be too soft if you keep this slice stored in your refrigerator.
Looking for other raw dessert slices? Try these:
Lastly, if you make this caramel slice I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Caramel Chocolate Bars
Ingredients
Brownie Base
- 2 cups walnuts
- 1 1/2 cups medjool dates pitted
- 1/3 cup cacao powder
- 1 teaspoon vanilla extract or paste
- Pinch sea salt
Caramel Layer
- 14 medjool dates pitted
- 1 cup macadamias raw
- 1/2 cup maple syrup or rice malt syrup
- 2 teaspoons vanilla extract or paste
Chocolate Layer
- 1/3 cup coconut oil
- 2 tablespoons maple syrup rice malt syrup would also work
- 1/3 cup cacao powder
Instructions
- Prepare brownie base: process the walnuts in a food processor until they resemble fine crumbs. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed. Spoon mixture into a lined square baking tin and smooth with the back of a spoon.
- Prepare caramel layer: process the macadamias in a food processor until they resemble fine crumbs, next add the medjool dates, maple syrup and vanilla paste and process until completely combined and smooth. Spoon the mixture on top of the brownie base and smooth with the back of a spoon.
- Prepare chocolate layer: melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel filling and make sure it is evenly spread. Place back into the freezer and let it set completely. You want to ensure that all layers are frozen, so it may take 2-3 hours.
- Slice and store: Remove from the tin, slice straight away and store in an airtight container in the freezer
Notes
- You may get some cracks in the chocolate. These should be minimised if you let the slice set in the freezer for 2-3 hours and use a hot knife to slice.
- Make sure you use medjool date in this recipe as the stickiness from the medjool dates helps to bind together the other ingredients. Regular dates to not have the same stickiness.
- Cook time does not include the time it takes for the raw caramel brownie slice to freeze — approximately 2-3 hours, depending on the temperature of your freezer.
- This slice is best kept in an air tight container in your freezer for up to 3 months. The caramel layer will be too soft if you keep this slice stored in your refrigerator.
This was amaaaaazing. I added salt to the caramel layer. It honestly tastes so decadent, like something made with flour, cream and a heap of sugar. I am so appreciative of treats that aren’t empty calories, and that allow me to continue my gluten and dairy free lifestyle. Thank you so much!
I love recipes with minimal ingredients that yield delicious treats. Simple raw ingredients and easy to make. These will be a staple in my house!
Hey there ?
I usually don’t have macadamias in the house. Could I use cashews instead?
Thanks a million
Andrea
Love it … everyone in the family loved it… thanks Kata
i want t make
Enjoy 🙂