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! 

Chocolate coated caramel bars
Chocolate coated caramel bars


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


  • 300g dark chocolate (dairy free)



  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. 


  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!). 

Chocolate Caramel Bars


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. 


I shared this with: 

Free From Farmhouse

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. 


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