How can I prevent the chocolate layer from cracking when slicing these bars?

To minimize cracking, lightly score the bars into squares first, then run your knife under hot water for 30 seconds, shake off excess, and immediately slice.

What type of dates are best for the base and caramel layers?

The recipe specifically calls for soft, pitted Medjool dates for both the base and the salted date caramel layer to ensure the best texture and sweetness.

Can I prepare these Triple Layer Salted Caramel Chocolate Bars in advance?

Yes, after assembling, the bars need to freeze for 2 hours, making them an excellent dessert to prepare ahead of time.

My salted date caramel layer isn't becoming smooth in the food processor. What should I do?

Continue blending; the recipe notes that it will take a few minutes but will eventually become super smooth with ingredients like dates, cashew butter, and non-dairy milk.

How should I store leftover Triple Layer Salted Caramel Chocolate Bars?

After slicing, store the bars in the freezer to maintain their firm texture, as they are initially frozen for 2 hours.

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Triple Layer Salted Caramel Chocolate Bars
[Vegan]

Name: Triple Layer Salted Caramel Chocolate Bars [Vegan]
Cook time: 30 min
Yield: 16-20 squares
Ingredients: 1 cup raw cashews; 1 cup rolled oats; 1/2 cup unsweetened shredded coconut; 12 soft pitted Medjool dates; 1/4 teaspoon fine sea salt; 2 tablespoons virgin coconut oil; 1 tablespoon brown rice syrup; 9 soft pitted Medjool dates; 1/3 cup cashew butter; 2 tablespoons virgin coconut oil; 1 tablespoon freshly squeezed lemon juice; 1/8 teaspoon fine sea salt; 1 teaspoon pure vanilla extract; 1/4 cup non-dairy milk; 1 cup semisweet chocolate chips or chopped dark chocolate; 1 teaspoon virgin coconut oil

AP By: Allie Penner

Author Bio

Allison is a food lover and environmentalist. She is the recipe developer, photographer, and writer... Read More

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A stack of three Triple Layer Salted Caramel Chocolate Bars, showing the distinct cashew-oat base, creamy caramel, and dark chocolate topping.

Triple Layer Salted Caramel Chocolate Bars

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Triple Layer Salted Caramel Chocolate Bars [Vegan]

16-20 squares

Dairy Free

Vegan

These scrumptious Vegan Triple Layer Salted Caramel Chocolate Bars feature a cashew, oat, coconut, and date base, a salted date and nut butter middle layer, and a chocolate topping. They’re so good, it’ll be hard to stop at one… and that’s okay, because they’re full of healthy ingredients!

Ingredients You Need for Triple Layer Salted Caramel Chocolate Bars [Vegan]

For the Base Layer:

1 cup raw cashews
1 cup rolled oats
1/2 cup unsweetened shredded coconut
12 soft pitted Medjool dates
1/4 teaspoon fine sea salt
2 tablespoons virgin coconut oil
1 tablespoon brown rice syrup

For the Salted Date Caramel Layer:

9 soft pitted Medjool dates
1/3 cup cashew butter
2 tablespoons virgin coconut oil
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1/4 cup non-dairy milk

For the Chocolate Layer:

1 cup semisweet chocolate chips or chopped dark chocolate
1 teaspoon virgin coconut oil

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How to Prepare Triple Layer Salted Caramel Chocolate Bars [Vegan]

Line a 8×8-inch square baking dish with parchment paper with enough hanging over the sides to allow you to lift the bars out of the pan later. Set aside.
In a food processor, pulse together the base layer ingredients: the cashews, rolled oats, coconut, dates, sea salt, coconut oil, and brown rice syrup. Process until the mixture resembles coarse sand, and it sticks together when pressed.
Transfer to the prepared baking dish and press in firmly. There’s no need to wash out the food processor yet.
Make the caramel layer: Blend together the dates, cashew butter, coconut oil, lemon, salt, vanilla, and non-dairy milk in the food processor until super smooth. This will take a few minutes, but it will eventually become smooth.
Spread the caramel layer evenly over the base layer.
Make the chocolate layer: Melt the chocolate chips or chopped dark chocolate with the coconut oil in a small saucepan over low heat. As soon as it has melted, pour it evenly on top of the caramel layer.
Freeze for 2 hours. Remove from the freezer and lift the square out of the pan. Let it sit out for 15 minutes before slicing into 16 squares.
To minimize cracking of the chocolate, I recommend lightly scoring the bar into squares with a knife first. Then, run the knife under hot water for 30 seconds, shake off excess water, and immediately slice into squares. Don’t worry if some cracking still occurs; this is normal.