Pecans and chocolate are so high on my grocery list right now; it’s not even funny. I am so ready for fall desserts.
I have to be honest, college has been kicking my butt. I just finished taking my first Midterm. Not fun. But, hey, at least it’s over and I can focus on other things. I’m excited to share the next few recipes with you guys. I have a whole collection of comforting fall recipes that I just know you’re going to love.
My life now-a-days has been non-top, running from place to place, staying up late, and stressing (which I am completely new to) which is making it hard to find time for you guys. Lucky you, though, I am 100% prioritizing my blog because this is the thing I am most proud to tell people about. I want you to know how much all of your views and shares means to me. I appreciate every bit of it and it’s what keeps me motivated to keep posting.
Ughhh these bars are SO good! I am having a hard time even looking at the pictures without drooling. I can’t seem to find any dates or quality maple syrup around campus, so something like this is just what I’m craving. I was so desperate that I actually bought a 2-pound bag of dates on Amazon. I am determined. I will make these bars again… no matter what it takes!
These caramel bars are:
100% raw vegan
- BASE: 1 cup pecans
- 1 cup rolled oats
- 1 + ½ cup Medjool dates, pitted
- CARAMEL: 2 cups Medjool dates, pitted
- 1 cup raw cashews
- ¼ cup coconut oil
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- CHOCOLATE: ¼ cup coconut oil
- 3 Tablespoons pure maples syrup
- 3 Tablespoons cacao powder (or raw cacao powder)
- Line an 8x8 baking pan with parchment paper and set aside.
- In a food processor, blend pecans and oats into a flour-like mixture.
- Add pitted dates and blend until combined.
- Press evenly into bottom of lined pan.
- Rinse food processor (if you don't want bits of oats in the caramel layer.)
- Blend all caramel layer ingredients together, until thick caramel forms.
- Spread evenly on top of base layer with damp hands. (See notes)
- In a medium heat-safe bowl, melt coconut oil in the microwave for 5 minutes.
- Add maple syrup and cocoa powder. Stir until creamy and combined.
- Pour on top of caramel layer. (Spread with rubbed spatula, if needed.)
- Put the pan in the refrigerator for 1 hour (or until chocolate has completely hardened and bars are chilled.)
- Use a hot knife (see notes) to slice into 16 bars.
- Serve with almond milk or coffee.