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Vegan Triple Layer Salted Caramel Chocolate Bars

April 28, 2020 by Allison 6 Comments

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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!

one of the salted caramel chocolate bars with a bite taken out of it
overhead shot of the caramel bars on a sheet of parchment paper

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!)

straight on shot of one of the bars close up to show the texture

to make these bars, you’ll:

  1. 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!)
  2. 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.
  3. Press the base layer firmly into the pan.
  4. 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.
  5. Spread the caramel over the base layer.
  6. Melt the chocolate chips and coconut oil in a small saucepan over low heat. Pour it over the caramel.
  7. 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.
  8. Slice into squares. I found 16 squares to be the perfect size, but you can cut them smaller, if you wish.
overhead shot of the base and the caramel layer still in the food processor
a shot of the caramel in a food processor
a process shot of the bars showing the melted chocolate about to be spread on top
stack of four bars showing their height, surrounded by the chocolate chips and the cashews

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!

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straight on shot of the triple layer caramel bars on a sheet of parchment

Vegan Triple Layer Salted Caramel Chocolate Bars


★★★★★

5 from 2 reviews

  • Author: Allison
  • Prep Time: 10 minutes + 2 hours of freezing
  • Cook Time: 0 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 16–20 squares 1x
  • Diet: Vegan
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Description

Scrumptious and healthy vegan triple layer salted caramel bars made with whole food ingredients! And they’re no-bake, too.Ā 


Scale

Ingredients

Base Layer

  • 1 cup raw cashews
  • 1 cup rolled oats
  • 1/2 cup unsweetened shredded coconutĀ 
  • 12 soft pitted Medjool dates
  • 1/4 tsp fine sea salt
  • 2 tbsp virgin coconut oilĀ 
  • 1 tbsp brown rice syrup

Salted Date Caramel LayerĀ 

  • 9 soft pitted Medjool dates
  • 1/3 cup cashew butterĀ 
  • 2 tbsp virgin coconut oilĀ 
  • 1 tbsp freshly squeezed lemon juice
  • 1/8 tsp fine sea salt
  • 1 tsp pure vanilla extractĀ 
  • 1/4 cup non-dairy milk

Chocolate Layer

  • 1 cup semisweet chocolate chips or chopped dark chocolateĀ 
  • 1 tsp virgin coconut oilĀ 

Instructions

  1. 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.Ā 
  2. 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.Ā 
  3. Transfer to the prepared baking dish and press in firmly. There’s no need to wash out the food processor yet.Ā 
  4. 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.Ā 
  5. Spread the caramel layer evenly over the base layer.Ā 
  6. 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.Ā 
  7. 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.Ā 

Notes

For best results, make sure that the dates you use are very soft, gooey, and fresh.Ā 

  • Category: Desserts, Cookies and Small Treats
  • Method: Freeze
  • Cuisine: American

Keywords: raw vegan caramel bars, vegan chocolate caramel squares

Did you make this recipe?

Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

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Filed Under: Cookies and Small Treats, Desserts, Gluten-Free, Healthy Snacks, Recipes, Vegan Tagged With: cashew butter, cashews, chocolate, dates, dessert

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Reader Interactions

Comments

  1. Shannon

    May 4, 2020 at 12:47 am

    These are so fantastic! I am definitely making these for my mom this Mother’s Day. Thank you for creating this!!

    ★★★★★

    Reply
    • Allison

      May 4, 2020 at 2:18 am

      Aw, yay! Thank you so much, Shannon! I hope you and your mom love them. šŸ™‚

      Reply
  2. Katerina

    May 9, 2020 at 11:58 am

    These look fabulous! I love the list of ingredients in these – right up my valley. Thanks for sharing!

    ★★★★★

    Reply
    • Allison

      May 9, 2020 at 1:26 pm

      Thank you so much, Katerina! šŸ™‚

      Reply
  3. Sara moore

    June 29, 2020 at 11:26 am

    How should these be stored?

    Reply
    • Allison

      June 29, 2020 at 7:29 pm

      After slicing, store them in an airtight container in the freezer. šŸ™‚

      Reply

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