This recipe for Chocolate Caramel Almond Bars is no bake, vegan, gluten free, refined sugar free and packed with delicious whole foods, it makes the perfect indulgent dessert or afternoon tea and is ideal for sharing.
These healthier chocolate bars are rich and gooey and insanely delicious! They are filled with dates, raw cacao and nuts – for a protein kick. BONUS as they are no bake you won’t even need to turn on the oven. Cut them into bite size pieces and take them to parties. Everyone will want the recipe, don’t even bother telling them that these delicious vegan chocolate bars are healthy, they won’t believe that something so amazing can be made from such wholesome ingredients.
How to make Chocolate Caramel Almond Bars
First up line a loaf pan with baking paper, ensuring the paper extends up the sides to allow for easy removal. Then weigh or measure all the ingredients. Pit your dates, even if you buy pitted dates, roughly chop them to ensure there are no rogue pits.
Using a food processor blend the ingredients for the base. Keep blending, stopping occasionally to scrape down the sides, until the mixture is broken down and sticks together when pressed.
Add this base mixture into the lined pan and press down flat. Use a spatula, palette knife or the back of a spoon to really press down and make it flat. Place the base into the freezer while you are making the chocolate caramel layer.
There is no need to wash your blender after making the base and before making the chocolate caramel layer, just add the ingredients for the caramel layer and blend, scraping down the sides occasionally until the chocolate caramel is nice and smooth, you may need to add a little more milk if you feel that it is too thick. Make sure to taste test and add salt to suite, I like to make mine into a lightly salted caramel.
Once the salted chocolate caramel is ready, smooth it on top of the base and then press the chopped almonds on top.
Place in the refrigerator for 1-2 hours to firm up and then cut into the desired pieces. Using a hot knife will give best results. For an explanation on how to cut with a hot knife visit this post Chocolate Coconut Slice
Storage
Store in an airtight container in the refrigerator for up to a week or for longer storage in an airtight container in the freezer for up to two months.
Preparing the almonds
I like to toast my almonds for the topping as I love it when they are extra crunchy. To toast almonds bake on a baking tray at 160°C for 10minutes and allow to cool before roughly chopping. If you want to keep this bar raw then skip the toasting, roughly chop and you’re good to go.
Variations:
- Change the nuts, this is incredibly delicious made with roasted peanuts and peanut butter instead of almonds.
- Take it up a notch and drizzle melted vegan chocolate on top of the almonds.
More no bake recipes that I think you’ll enjoy!
CONTACT
If you have any comments or questions on how to make this, please leave a comment in the comments section below!
If you made these and share on Instagram, I would love to see them, please tag me @sweeterwithdates and #sweeterwithdates
chocolate caramel almond bars
Equipment
- blender
- loaf pan
Ingredients
For the base layer:
- 200 g cashews (1 1/2 cups)
- 45 g desiccated coconut (1/2 cup)
- 140 g Medjool dates (3/4 cup or 9 dates)
For the caramel layer:
- 140 g Medjool dates (3/4 cup or 9 dates)
- 80 g almond spread (1/4 cup)
- 60 ml plant based milk (1/4 cup)
- 20 g raw cacao (1/4 cup)
- 5 ml vanilla essence (1 tsp)
- 1/4 tsp salt to taste (1/4 tsp -1/2 tsp)
To finish:
- 90 g almonds (1/2 cup)
Instructions
Making the base layer:
- Using a food processor, process all ingredients until mixture sticks together when pressed.
- Press firmly into a lined loaf pan and freeze while making the caramel layer.
Making the chocolate caramel layer:
- Process all ingredients until a smooth caramel forms, add a little more milk if it's too thick.
- Spread the chocolate caramel evenly over the base.
To finish:
- Press the roughly chopped almonds into the top and refrigerate until firm, about 1 hour.
- Cut into bars using a hot knife.
- Store in an airtight container in the fridge or freezer.
Can you please include calories per serving in your recipes?
Hi Therese,
Thanks for your suggestion.
I am working on including the nutritional details for all my recipes and hope to have the calories per serving available soon.
Karen x