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!
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.
More Chocolate Recipes
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Recipe
Raw Caramel Chocolate Bars
Equipment
- Measuring cups and spoons
- Food processor
- Parchment paper
- 9 x 13 pan
Ingredients
Base
- 1½ cups Brazil nuts or almonds
- 1½ 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
- ⅓ 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.
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!
I am a big lover of chocolates, and I will make it. Delicious chocolate bars. If we add some dry fruits in make will make a difference, or it spoils the recipe? I want to do something interesting.
They look yummy. I'll try and give a feedback. Thank you!
Sophie, these look, amaaaaazing! Thanks for sharing! 🙂 - Katie @ Produce On Parade
Wow! They are beautiful. I haven;t had a chocolate craving in a very long time...until now.
I MUST make these, gorgeous!
omg, I am so ready to make these right meow lol - i can already taste them in my mouth 😀
Oh sorry, those would be 1/2 cups. I`ll fix that right away.
How much Almond Butter? and Honey?
oh. no. yes. these look so good!
These are amazing. I ate two yesterday!