No Bake Chocolate Caramel Bars Recipe

I’ve had the Happy Pear first recipe book for some time now and this recipe has been bookmarked since I first laid eyes on it. I finally got around to making it last week, and oh boy is it delicious! It can replace a regular chocolate bar for me, which is saying something! Made with dates, and nut butter, it has much more wholesome ingredients than your average shop bought chocolate bar. Dare I even put the word healthy in there, for such a treat? I think so, healthy it is. Enjoy! 

You will need: 

For the base:

• 90g pitted dates
• 240g ground almonds
• 1 tsp vanilla extract
• pinch of salt

For the caramel:

• 180g pitted dates
• 90g cashew or almond butter
• 1 tblsp. coconut oil
• 1 tblsp water

Chocolate:

• 300g dark chocolate (dairy free)

Steps:

Base:

1. Blend the dates in a food processor until smooth. Add a little water if necessary to make a thick paste.
2. Add the almonds, vanilla and salt. 
3. Shape the mix into bars about 7cm long and 0.5cm high and put them on a lined baking tray. 
4. Place in the freezer for 15 minutes. 

Caramel:

1. Blend the caramel ingredients in the food processor. I used peanut butter in a pinch as I was out of cashew butter, but cashew or almond is best. 
2. Remove the biscuit bases from the freezer and spread a thick layer of the caramel over each. 
3. Smooth the sides with a knife and return to the freezer for 30 minutes. 

Chocolate Coating:

1. Break the chocolate into small pieces and melt in a bowl over a saucepan of simmering water. 
2. Take bars from the freezer and roll in chocolate one at a time and put back on cold tray. 
3. Place in the fridge for an hour. 
4. Store in the fridge (covered and hidden if your kids are like mine!). 

Notes: I had no cashew or almond butter so chanced using peanut butter, it worked out fine. Suitable for freezing, and can be eaten straight from freezer or defrosted in fridge. 

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Disclaimer: Recipe is owned by The Happy Pear who gave permission for me to reproduce here. All opinions are my own and I was not asked or paid to share this recipe.