To be honest, these chocolate caramel slice bars were kind of life changing. Life changing as in, I can say these are the best raw bars I have ever made. Life changing as in, we ate the whole pan in three days, and only because I forced us to make them last that long. Life changing as in, obviously, now I had to share them. They are that decadent, rich, indulgent, chocolate pleasure that you would expect, but in a non-sinful, I’m-just-eating-nuts-and-dates-and-cacao kind of way. Arguably healthy even, I would say. Maybe that makes it okay to eat the entire pan in three days.
Raw Chocolate Caramel Bar [Vegan, Gluten-Free]
For the Base:
- 1/2 cup almonds
- 1/4 cup peanuts
- 2 tablespoons maple syrup
- 1 tablespoon unsweetened, shredded coconut
- 1 tablespoon coconut cream
- 1/4 cup large gluten-free flaked oats
- 6 small dates, or 3 Medjool dates
For the Caramel:
- 1 1/4 cups dates
- 1 teaspoon vanilla extract
- 3-4 tablespoons water
- 1 teaspoon cinnamon
- 1/4-1/2 teaspoon salt
For the Chocolate:
- 1/4 cup coconut oil
- 1/4 cup cacao powder
- 3-4 tablespoons maple syrup
To Make the Base:
- Add all ingredients to a food processor and pulse until a dough forms. If it is too sticky, add some extra oats.
- Once ready, press base into a 9×9-inch square pan and place in the refrigerator to harden.
To Make the Caramel:
- Place all the caramel ingredients in a processor bowl and pulse until a smooth caramel forms. Scrape often, and add additional water if necessary to create a smooth, spreadable consistency.
- Once caramel is smooth and well-blended, spread evenly on top of almond base and return to the refrigerator.
To Make the Chocolate:
- In a saucepan, over medium heat, add coconut oil, cacao, and maple syrup, and whisk constantly until smooth and melted.
- Pour over caramel layer, smoothing gently to create an even coat, and return to the refrigerator.
- Leave in the refrigerator for 1-2 hours until all layers have hardened and chocolate is smooth.
- Remove and slice into squares. Store leftovers in the refrigerator in an airtight container.