These scrumptious Vegan Triple Layer Salted Caramel Chocolate Bars feature a cashew, oat, coconut, and date base, a salted date and nut butter middle layer, and a chocolate topping. They’re so good, it’ll be hard to stop at one… and that’s okay, because they’re full of healthy ingredients!
An emotion that I have been experiencing in abundance over the past several weeks is overwhelming gratitude. I feel beyond lucky to be surrounded by people I love during this time, to have a roof over my head and abundant healthy food on the table. As life has become simpler, I have become more conscious of all of the good things that I do have. I feel almost guilty for admitting as much, as I know how many people are in perilous economic and health situations at this time. And yet, I feel equally that those of us who are finding gratitude and happiness in our hearts should show it, because of how powerful those forces can be in helping those who might be struggling.
It’s been somewhat surprising to me that I have been able to find peace and contentment in the present moment, seeing as a quirk of my personality is that I am never quite happy with where I am in the here and now. But I think that the necessity of staying in one place and sitting with my feelings has brought out a side of myself that I didn’t know existed. I’m welcoming it with open arms.
about these triple layer salted caramel chocolate bars
(Because that’s really why you’re reading, right?)
These vegan triple layer salted caramel chocolate bars consist of a base made out of cashews, rolled oats, coconut, dates, sea salt, coconut oil, and brown rice syrup, a middle date caramel layer made out of dates, cashew butter, coconut oil, lemon juice, salt, vanilla, and non-dairy milk, and a topping made from melted chocolate chips and coconut oil.
They’re almost refined sugar-free, with the exception of the chocolate layer, and they’re so darn tasty, it’ll be hard to stop at just one. (For the record, I certainly didn’t!) That being said, I find that they’re really satisfying, so you probably won’t be tempted to eat an entire row. (But no shame if you do!)
to make these bars, you’ll:
- Line a 8×8 inch square baking dish with parchment paper. (A 9×9 pan will probably work, but I only own a 8×8!)
- Make the base layer: Pulse together the cashews, rolled oats, coconut, dates, salt, coconut oil, and brown rice syrup in a food processor until the mixture resembles coarse sand and holds together when pressed.
- Press the base layer firmly into the pan.
- Make the middle layer: Blend together the dates, cashew butter, coconut oil, lemon juice, salt, vanilla, and non-dairy milk in the food processor until super smooth.
- Spread the caramel over the base layer.
- Melt the chocolate chips and coconut oil in a small saucepan over low heat. Pour it over the caramel.
- Place the pan in the freezer and freeze for 2 hours. Carefully lift the square out of the pan, using the parchment paper overhang as handles, and place on a cutting board. Let the square sit there for 15 minutes so that the chocolate layer softens somewhat.
- Slice into squares. I found 16 squares to be the perfect size, but you can cut them smaller, if you wish.
Want to save this post?
Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!
Tips to prevent the chocolate from cracking when you slice the bars
When I first went to slice these bars, the chocolate layer started to crack quite a bit. To prevent this from happening, I recommend doing the following:
Use a knife to lightly score the chocolate layer first. Then run the knife under hot water for 30 seconds, shake off excess water, and slice immediately. I hot knife helps slice through the chocolate layer.
I hope you love these vegan triple layer caramel bars! I was so smitten with them, I was prepared to chop one up and enjoy it on top of my overnight oats for breakfast… that is, until we finished the batch in two days. Oops!
If you make them, leave a comment and rating below to let me know how you liked them. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen! I love re-gramming your photos in my stories.
Enjoy!
Print
Vegan Triple Layer Salted Caramel Chocolate Bars
- Total Time: 2 hours 10 minutes
- Yield: 16–20 squares 1x
- Diet: Vegan
Description
Scrumptious and healthy vegan triple layer salted caramel bars made with whole food ingredients! And they’re no-bake, too.
Ingredients
Base Layer
- 1 cup raw cashews
- 1 cup rolled oats
- ½ cup unsweetened shredded coconut
- 12 soft pitted Medjool dates
- ¼ tsp fine sea salt
- 2 tbsp virgin coconut oil
- 1 tbsp brown rice syrup
Salted Date Caramel Layer
- 9 soft pitted Medjool dates
- ⅓ cup cashew butter
- 2 tbsp virgin coconut oil
- 1 tbsp freshly squeezed lemon juice
- ⅛ tsp fine sea salt
- 1 tsp pure vanilla extract
- ¼ cup non-dairy milk
Chocolate Layer
- 1 cup semisweet chocolate chips or chopped dark chocolate
- 1 tsp virgin coconut oil
Instructions
- Line a 8×8-inch square baking dish with parchment paper with enough hanging over the sides to allow you to lift the bars out of the pan later. Set aside.
- In a food processor, pulse together the base layer ingredients: the cashews, rolled oats, coconut, dates, sea salt, coconut oil, and brown rice syrup. Process until the mixture resembles coarse sand, and it sticks together when pressed.
- Transfer to the prepared baking dish and press in firmly. There’s no need to wash out the food processor yet.
- Make the caramel layer: Blend together the dates, cashew butter, coconut oil, lemon, salt, vanilla, and non-dairy milk in the food processor until super smooth. This will take a few minutes, but it will eventually become smooth.
- Spread the caramel layer evenly over the base layer.
- Make the chocolate layer: Melt the chocolate chips or chopped dark chocolate with the coconut oil in a small saucepan over low heat. As soon as it has melted, pour it evenly on top of the caramel layer.
- Freeze for 2 hours. Remove from the freezer and lift the square out of the pan. Let it sit out for 15 minutes before slicing into 16 squares. To minimize cracking of the chocolate, I recommend lightly scoring the bar into squares with a knife first. Then, run the knife under hot water for 30 seconds, shake off excess water, and immediately slice into squares. Don’t worry if some cracking still occurs; this is normal.
Notes
For best results, make sure that the dates you use are very soft, gooey, and fresh.
- Prep Time: 10 minutes + 2 hours of freezing
- Cook Time: 0 minutes
- Category: Desserts, Cookies and Small Treats
- Method: Freeze
- Cuisine: American
Shannon says
These are so fantastic! I am definitely making these for my mom this Mother’s Day. Thank you for creating this!!
Allison says
Aw, yay! Thank you so much, Shannon! I hope you and your mom love them. 🙂
Katerina says
These look fabulous! I love the list of ingredients in these – right up my valley. Thanks for sharing!
Allison says
Thank you so much, Katerina! 🙂
Sara moore says
How should these be stored?
Allison says
After slicing, store them in an airtight container in the freezer. 🙂