So to end this International Chocolate Week and International Dessert Day I decided to create a healthier version of caramel chocolate bars that kind of remind me of Twix or Big Turk bars (literally my favourite growing up!). Since switching to a plant-based diet however I have significantly reduced my sugar intake and when I make sweets now I only use natural ingredients. Although these are refined sugar-free they’re definitely still a treat and sugar is unfortunately still sugar at the end of the day. These chocolate bars are perfect to whip up for Halloween and they don’t contain any preservatives like the commercial bars do! I really hope you love this recipe as much as I do!
Chocolate Caramel Bars:
Makes: 12 Bars
You Will Need:
- 2/3 cup coconut flour
- 1/2 cup almond flour
- 12 medjool dates (pitted)- use fresh dates instead of the dried ones!
- 6 tbsp maple syrup
- 2 tbsp coconut oil
Caramel Layer: (middle):
- 12 medjool dates (pitted)
- 5 tbsp maple syrup
- 3 tbsp coconut oil
- 2/3 cup almond butter
- Pinch sea salt
- 1 1/2 cups cacao butter
- 6 Tbsp cacao powder
- 6 Tbsp maple syrup
- In a food processor blend together the flours, dates, coconut oil, and maple syrup until the mixture is sticky and starts coming together.
- In a lined 8 inch baking tray press the mixture down using your hands to create an even base layer.
- Freeze for 35 minutes.
- While the base is freezing add medjool dates, maple syrup, coconut oil, almond butter, and a pinch of sea salt to the food processor and pulse until a mixture comes together- the caramel should stick together and form a ball in the processor (or it should be thick).
- Once the base is frozen spread the caramel over the base layer using either a butter knife or spatula to make it smooth.
- Pop the baking dish back into the freezer for 40 minutes.
- Wait 20 minutes and begin making the chocolate.
- Melt the cacao butter, cacao, and maple syrup over a low heat- stirring constantly.
- Once the cacao has melted and everything is combined allow the chocolate to cool 20-30 minutes (it will thicken up to).
- Take the cookie sheet out of the freezer and cut up into 12 bars.
- Dip each bar into the chocolate and place it on a lined sheet.
- Put the bars back into the freezer for 15 minutes to harden.
- Once the bars are set you can serve them!
- I recommend storing the bars in an air-tight container in the fridge or freezer to last longer! Enjoy!