What makes these chocolate caramel bites 'raw'?

These bites are considered raw because they involve no baking or cooking at high temperatures, relying on a food processor to combine ingredients and the freezer to set the layers.

Can I use dates other than Medjool for the caramel filling?

While Medjool dates are preferred for their juiciness and softness, you can use other soft, pitted dates. Ensure they are moist enough to blend into a smooth caramel consistency.

Why are buckwheat groats added to the crust?

Buckwheat groats are added to the crust by hand after processing the other ingredients to provide a pleasant, slightly crunchy texture and an extra layer of flavor.

How should I store these Raw Chocolate Caramel Bites?

After setting in the freezer for an hour, these bites should be stored in the refrigerator in an airtight container. For longer storage, they can be kept in the freezer.

Can I substitute the tahini or almond butter in the caramel filling?

You can experiment with other nut or seed butters like cashew butter or sunflower seed butter, but be aware that the flavor profile of the salty date caramel will change slightly.

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Raw Chocolate Caramel Bites
[Vegan, Gluten-Free]

NY By: Natalie Yonan

Author Bio

Natalie Yonan is a raw chef and recipe developer and the blogger behind Happy Health... Read More

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Close-up of a stack of three square raw chocolate caramel bites, showing the distinct layers of cashew crust, salty date caramel, and dark chocolate ganache, garnished with a sprinkle of sea salt.

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Ingredients You Need for Raw Chocolate Caramel Bites [Vegan, Gluten-Free]

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

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How to Prepare Raw Chocolate Caramel Bites [Vegan, Gluten-Free]

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.
Blend the salty date caramel filling in a food processor, use dates that are juicy and soft, preferably Medjool dates.
Spread the salty caramel on top of the crust.
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.