Raw caramel chocolate bars are made with simple ingredients you can feel good about. Sweetened with dates and topped with dark chocolate, these caramel bars are sure to impress.

For some more delicious raw desserts, try my no-bake coconut date balls, vegan blueberry cheesecake, and raw coconut macaroons!

A chocolate-topped dessert bar with the rest in background.
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Ingredient Notes and Substitutions

  • Brazil nuts or almonds: these are my favourites for this recipe, but you could use another hard nut lie hazelnuts, too.
  • Dates: medjool will usually be the softest, and have the best caramel flavour, but any soft date can be used.
  • Almond butter: any nut or seed butter can be subbed.
  • Maple syrup: sub raw honey for a fully raw treat, or use agave.
  • Cocoa powder: use raw cacao in the same amount if preferred.

Top Tips

  • Run the chocolate through a sieve: if you end up with some cocoa lumps that just won't whisk out, pour the topping through a fine-mesh sieve before pouring onto the bars.
  • Use as much water as you'd like: the filling should be spreadable, but not liquid. Adjust the added date water to make it the consistency you like and keep in mind that it's going to be frozen.
  • Season to taste: both the base and chocolate topping call for a pinch of salt. If you like a little extra, you can either top the chocolate with flaky salt, or add more to the base to your taste.

How to Store

Storage: these are best frozen, but can be stored in a sealed container in the fridge for up to five days if you prefer a softer treat.

Freezing: once the bars are set, they can be sliced into servings, wrapped, and frozen for those times when you need a little something. They'll last in the freezer for months.

If you make these Raw Millionaire Bars or any other vegan treats on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.

Recipe

A chocolate-topped dessert bar with the rest in background.
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5 from 1 vote

Raw Caramel Chocolate Bars

Raw caramel chocolate bars are made with simple ingredients you can feel good about. Sweetened with dates and topped with dark chocolate, these caramel bars are sure to impress.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 18

Equipment

  • Measuring cups and spoons
  • Food processor
  • Parchment paper
  • 9 x 13 pan

Ingredients

Base

  • cups Brazil nuts or almonds
  • cups Medjool dates
  • ½ cups almond butter
  • ½ cups honey agave or maple syrup
  • 1 cup unsweetened desiccated coconut
  • A pinch of sea salt

Caramel Sauce

  • 2 cups Medjool dates soaked for a couple of hours, reserve soaking water
  • ½ lemon
  • A pinch of sea salt
  • 1 teaspoon vanilla

Chocolate Topping

  • cup solid coconut oil
  • 55 grams cocoa butter
  • ¼ cup honey agave, or maple syrup
  • ¾ cup cocoa powder
  • 1 teaspoon vanilla
  • A pinch of sea salt

Instructions

Base

  • Using a food processor, puree the nuts and dates until they begin to break up. Add the coconut and puree again until the mixture starts to come together.
  • Add the honey, almond butter, and salt and puree until the mixture is fairly consistent.
  • Press the mixture into a parchment lined 9 x 13 in. pan, and place in the freezer to set.

Filling

  • Once the dates are soft, combine them in a food processor with lemon juice, salt, and vanilla. Slowly add some of the water that the dates were soaked in, until the mixture reaches desired consistency ( I like my caramel fairly soft, so I used about ½ cup water).
  • Puree until the mixture becomes light and smooth. Spread the mixture over the base and return to the freezer for 30 minutes.

Chocolate Topping

  • Melt cocoa butter, coconut oil, salt, and vanilla in a double boiler. Once the cocoa solids are melted take the mixture off the heat and slowly add the cocoa powder. If your mixture is lumpy, you can always put it through a sieve.
  • Pour mixture over caramel sauce layer and return to the freezer until set, approximately 30 more minutes.
  • When ready to cut, bring bars out of the freezer and let sit for 10 minutes at room temperature to soften. Using a hot knife cut the bars into serving size pieces (I cut them into 18, but use your own judgment here).
  • Wrap the bars in parchment or waxed paper and store them in a container in the freezer. That way, you can have a chocolatey bar whenever you feel that you need a little something.

12 Comments

  1. I think adding dried fruit would be fine. If you wanted to add some, I think the base would be the best place to stir some into. I hope you enjoy them!

  2. omg, I am so ready to make these right meow lol - i can already taste them in my mouth 😀

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