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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


  • 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

Description

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


Ingredients

Scale

Base Layer

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

Salted Date Caramel Layer 

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

Chocolate Layer

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

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

Notes

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

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

Keywords: raw vegan caramel bars, vegan chocolate caramel squares