Salty caramel between a crispy vanilla crust layer and a soft decadent topping of raw chocolate ganache ... these bite-sized bars are divine! They are super easy-to-make and shareable, making them the ultimate treat to bring for a get together with friends. And the best part is, you don't have to turn your oven on at all!

Raw Chocolate Caramel Bites [Vegan, Gluten-Free]




Cooking Time




For the Crust:

  • 1 1/2 cups cashews
  • 1/2 teaspoon vanilla powder
  • 1 teaspoon coconut oil
  • 4 dates
  • A pinch of salt
  • 4 tablespoons buckwheat groats

For the Salty Date Caramel Filling:

  • 2 tablespoons tahini
  • 1 tablespoon almond butter, preferably roasted
  • 25 dates, preferably Medjool
  • 1 tablespoon coconut oil
  • 1/8 teaspoon salt (less if you're using salted tahini & nut butter)

For the Chocolate Ganache:

  • 1/2 cup maple or agave nectar
  • 1/2 cup raw cacao powder
  • 4 tablespoons coconut oil
  • A pinch of salt


  1. Process all ingredients (except the buckwheat) for the crust in a food processor. When the crust is formable, add the buckwheat by hand and really make sure to spread it evenly. Form a flat crust in the bottom of your pan. Use a square pan with a removable bottom, if possible, otherwise make sure to line the pan with baking paper to be able to remove the cake when finished.
  2. Blend the salty date caramel filling in a food processor, use dates that are juicy and soft, preferably Medjool dates.
  3. Spread the salty caramel on top of the crust.
  4. Make the chocolate ganache in a food processor or a high-speed blender. Spread the ganache evenly on top of the caramel. Move to freezer to set for 1 hour.