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Caramel Chocolate Bars

Caramel Chocolate Bars

Course Dessert
Cuisine British
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 50 minutes
Servings 16 bars
Author Eat Love Eat


Biscuit Base

  • 1 1/2 cups (150g) rolled oats
  • 1/2 cup (75g) raw whole almonds
  • 3 tablespoons maple syrup
  • 3 tablespoons (35g) coconut oil
  • 2 tablespoons almond butter
  • 1/2 teaspoon sea salt

Date Caramel

  • 1 cup (200g) medjool dates (10-12 dates)
  • 1/2 cup (120ml) unsweetened almond milk or water
  • 1/4 cup (80g) almond butter
  • 1/4 cup (50g) melted coconut oil
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt (or to taste)

To finish

  • 500 g (18 ounces) dark chocolate (vegan if required)
  • sea salt flakes and toasted flaked almonds (optional)


Biscuit Base

  • Preheat oven to 180C/350F. Line an 8'x8' baking pan with parchment paper. 
  • In a food processor, blitz the oats and almonds until they form fine crumbs. Add the maple syrup, coconut oil, almond butter and salt and continue to process until combined. 
  • Pour the mixture into the prepared pan and press it out firmly and evenly. Bake for 15-18 minutes until lightly golden and firm to the touch. Leave to cool completely. 

Date Caramel

  • Blend together the medjool dates and almond milk until smooth. I find it easiest to use a stick blender to do this but you could probably use a blender too. Pour this mixture into a mixing bowl.
  • Add the almond butter, melted coconut oil, molasses, vanilla and sea salt to the bowl and whisk to combine. 
  • Pour the date caramel over the cooled biscuit base and use a spatula to spread it out evenly. Place the pan into the freezer for 2 hours. 
  • Just before the biscuit base/caramel comes out of the freezer, melt the chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool for a few minutes before using. 
  • After 2 hours the caramel will be firm (but it won't be completely hard and frozen). Cut into 16 bars.
  • Dip each bar into the chocolate to coat fully. Sprinkle with your choice of topping immediately or leave plain if preferred. 
  • Store the bars in the fridge or freezer.