These easy Salted Chocolate Date Caramel Bars are a sweet treat that is surprisingly healthy! Vegan, gluten free, refined sugar free & raw yet rich and decadent! The secret is in the date-Sunbutter caramel layer, which gives it the most amazing flavor.
This dessert will bring the party to your mouth! These Salted Chocolate Date Caramel Bars combine the best part of every dessert – sweet & salty, crunchy, silky, chocolate-y and extra gooey! So yummy you’ll probably have dreams about it!
Why You’ll Love These Salted Chocolate Caramel Bars
Other than the reasons mentioned above, these date caramel bars are
- raw (no bake!)
- easy to make
- vegan & gluten free
- refined sugar free
- satisfying yet wholesome
- perfectly sweetened with medjool dates
- peanut free using creamy SunButter
- Covered in homemade chocolate layer
- Decadent but basically healthy 🙂
And the best part of all? Every single layer uses all real ingredients, which makes it a perfectly acceptable afternoon treat whenever you need something sweet.
Ingredients You’ll Need
The ingredients for these date caramel bars are pretty common, especially if you eat cleaner and/or have a vegan pantry . (You can find the complete list of ingredients on my recipe card at the bottom of this post.)
- Crushed Graham Cookies: This makes the base of the cookie crust. You could also use oat flour, almond flour, crushed cookies or make a shortbread crust choice if you prefer.
- Unsweetened shredded coconut: Used in the base of the crust. Adds some richness and sweetness to it.
- Coconut oil: I recommend refined coconut oil to not overpower these bars with coconut flavor.
- Medjool dates: These are a MUST. Medjool dates already have a caramel-like flavor which lends to our silky filling.
- SunButter: You can use any of variety you like. I love their Natural or No Sugar Added.
- Dairy-free milk: Just a splash to make the caramel spreadable and creamy.
- Vanilla extract: Always!
- Flaked sea salt: Ya’ll, this is what brings your caramel up a notch.
- Cocoa Powder: Mixed with coconut oil & maple syrup to make a homemade raw chocolate topping.
- Maple syrup: Sweetens the chocolate topping. Agave or Brown Rice Syrup are great alternatives.
How to make this Caramel Slice Bar
The very first step is to prepare an 8-inch square pan by lining it with parchment paper that hangs over onto the sides of the pan. This will help you lift the bars out of the pan more easily.
For the Cookie Base Layer:
In a food processor, combine graham crackers, shredded coconut, coconut oil and Medjool dates. Pulse together until everything is fully incorporated and you have a nice malleable dough.
Press the dough into the parchment paper-lined pan and pack it in tightly, flattening it with your hands until the crust is evenly distributed throughout. Place in freezer while making caramel layer.
For the SunButter-Caramel Filling:
In your food processor, combine Medjool dates, SunButter, coconut oil, dairy-free milk, vanilla and salt. Blend until completely smooth and creamy.
Spread caramel filling on top of the base layer, making sure to reach the edges, then pop back into the freezer to allow caramel to chill (20-30 min) and firm up.
For the Chocolate Layer:
Melt the coconut oil in the microwave in 10 second increments, stirring after each increment, until the fully liquid. Sit in cocoa powder, vanilla and maple syrup and mix until combined and glossy.
Pour the chocolate on top of caramel layer until it completely coats the caramel. Sprinkle with some flaky salt and place the pan in the freezer once again. Freeze for 1 hour, until the chocolate has completely hardened.
Remove the bars from the pan by lifting the parchment paper flaps. Cut into squares or bars and serve..
“How To” Video For the Visual Learner:
Tips & Tricks for Salted Chocolate Caramel Bars
Here are a few tips and tricks for making these date caramel bars.
- If dates are a little dry, soak in warm water for 5 minutes to rehydrate and make sticky again.
- You can make the caramel sauce several days ahead and just warm it to a spreadable temperature when you’re ready to use it. 30-60 seconds in the microwave should do it.
- I recommend Natural, Creamy or Low in Sugar SunButter. If there is an oily layer resting on the top, be sure to mix it up real good!
- Melted chocolate chips will also work if you prefer not to make your own. Check out Chocolate SunButter Bars for “how to” use this method.
- Do not skip lining the tray with parchment. These would be very difficult to get out of the pan otherwise.
How long will these Raw Caramel Bars last?
1 week in the fridge or up to 3 months if stored in the freezer. If frozen, let it sit out 5 minutes before you want to eat it and enjoy.
Shop the Recipe
Here are a few handy tools I used to make these bars. As an Amazon Associate, I earn from qualifying purchases.
Recommended tools for No Bake Chocolate Date Caramel Bars
This, my friends, is one of those vegan recipes that will have you coming back for more! Sweet, salty, nutty, caramel-y, chocolatey, crunchy. All in one little salted caramel bar bite.
I hope you love this recipe as much as we do!
If you liked this recipe or have any questions, leave a comment down below and giving this recipe a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe!
As always, if you make something from the blog, be sure to tag @allergylicious on Instagram so I can see your creations. Also, follow along with me on Instagram, Pinterest, and Facebook for more vegan & allergy friendly
More vegan bar recipes you’ll love:
Printable Recipe Below
- 1 cup crushed graham crackers (cookies, oat flour, pretzels)
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut oil (refined)
- 4 Medjool Dates
Date Caramel Layer
- 1 1/4 cups Medjool Dates (soft)
- 1/4 cup SunButter (natural or no sugar added)
- 2 tablespoon vegan milk
- 1 teaspoon vanilla extract
- pinch of pink sea salt
- 1/4 cup refined coconut oil
- 1/3 cup cocoa powder
- pinch of pink sea salt
- 2 tablespoons maple syrup or brown rice syrup
- Line an 8x8 baking dish with parchment, leaving an overhang up the sides for easier removal. Set aside.
- Place graham crackers, coconut, coconut oil and dates in a food processor and pulse until combined and you are left with a sticky crumble. Press mixture into prepared pan and press down firmly then freeze while moving on to the next step.
- Wipe processor clean then make caramel layer by mixing together dates, SunButter, vegan milk, vanilla and sea salt. Pulse on high until smooth and creamy, scraping down sides if needed. Spread evenly on top of base layer, making sure to cover all the corners then place back in the freezer.
- In a microwave safe bowl, melt coconut oil then mix in cocoa powder, salt and syrup. Once combined and smooth, pour evenly on top of caramel layer and spread.
- Place pan in the refrigerator (90 minutes) or freezer (30 minutes) to all chocolate to set.
- Cut into squares and serve. Keep remaining bars refrigerated.
*Chocolate Coating can also be melted vegan chocolate chips
**If dates aren't quite soft enough, rehydrate by placing in warm water for 5 minutes, then drain and use as indicated in recipe.
***This recipe yields 12 large incredibly rich bars. I like to cut into 36 small bite-sized squares while still in the pan. It's much easier this way.
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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 64mgCarbohydrates: 33gFiber: 3gSugar: 23gProtein: 2g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.