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.

4.59 from 17 votes

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Category: Raw Cakes and Slices

Cuisine: Western

Keyword: dairy free, dessert, gluten free, raw dessert, slice

Prep Time: 30

Total Time: 30

Servings: bars

Calories: 267kcal

Author: Vanessa Gengaroli

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.

Nutrition