Vegan Chocolate Caramel Layer Bars
 
Prep time
Total time
 
These slices of heaven are nutty, easy to share, and loaded with healthy caramel.
Author:
Recipe type: Desserts
Serves: 12 bars
Ingredients
  • BASE: 2 cups cashews
  • ¼ cup almonds
  • 8 Medjool dates, pitted
  • 2 Tablespoons raw cacao powder
  • 1½ teaspoons vanilla extract
  • CARAMEL: 1¾ cup Medjool dates (packed)
  • 1 teaspoon vanilla extract
  • 1 Tablespoon unsweetened almond milk
  • ½ teaspoon sea salt
  • TOP: ¼ cup coconut oil, melted
  • ¼ cup + 2 Tablespoons cacao powder
  • ¼ cup agave nectar or pure maple syrup
  • 1 teaspoon vanilla extract
  • pinch of sea salt
Instructions
  1. Line an 8x8 pan with parchment paper.
  2. Pulse all base layer ingredients in food processor until crumbly. (Do not over blend.)
  3. Press evenly into lined pan.
  4. Rinse out food processor.
  5. Blend all caramel ingredients in food processor until smooth, then spread out over base layer. (Use lightly dampened hands to spread caramel if it is too difficult.)
  6. Rinse out food processor.
  7. Melt coconut oil and add to food processor along with all other remaining top layer ingredients. Blend until smooth,
  8. Pour over top and sprinkle sea salt on top.
  9. Refrigerate bars for at least 20 minutes, or until firm.
  10. Use a warm, very sharp knife to cut into 12 bars.
  11. Store in an airtight container in the refrigerator with parchment or wax paper separating the bars.
Notes
* Bars last up to 2 weeks in the refrigerator.
* To save bars longer, you can freeze. Just make sure you thaw them before eating.
Nutrition Information
Serving size: 1 bar Calories: 283
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/vegan-chocolate-caramel-layer-bars/