No Bake Chocolate Caramel Bars by panaceas_pantry | Quick & Easy Recipe | The Feedfeed
No Bake Chocolate Caramel Bars
share
Rate
(14)
"No-bake n NUT FREE caramel slice 😜. I love this allergy friendly version of one of our most popular desserts, and I pretty much promise you will, too! 🍄 Whilst in an op-shop this afternoon, I had to intersect a room full of squealing humans who found a huntsman in a bag of clothes. Even as I rescued the poor thing off of the floor, an older person tried to stomp it 🥺! Insects and bugs and arachnids have such a valuable place on this earth, and if possible- help them outside instead of ending their life. After my rescue, the sweet lady at the register gave me a huge bargain on my purchase, and thus The spider and I both received some goodwill today ✌🏽"
-- @panaceas_pantry


Recipe Intro From panaceas_pantry
A wildly popular raw dessert that is typically made with almonds or cashews, nut-free raw dessert lovers can rejoice this one's for you!

Details

Prep time 10mins
Cook time 4hrs
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe

Recipe

For the Base

  • 7 tablespoons ground flax seeds
  • 1 1/ 4 cups shredded coconut
  • 1/ 4 cup cacao
  • a pinch of salt
  • 6 Medjool dates, pitted
  • 3 tablespoons rice malt syrup

For the Caramel Layer

  • 2 cups Medjool dates, pitted
  • 1/ 2 cup tahini, or peanut butter
  • 1/ 4 cup rice malt syrup
  • 1/ 2 teaspoon salt
  • 1/ 4 cup coconut condensed milk

For the Chocolate Top

  • 3 1/ 2 ounces vegan dark chocolate
  • 1 tablespoon coconut condensed milk

Method

  • Step 1

    To make the base: add flax meal, coconut, cacao and salt to a high-speed food processor. Pulse until combined. Add dates and 2 tablespoons rice malt, and pulse to form a sticky base. Add more rice malt is needed.

  • Step 2

    Press mixture into the base of a 6-inch square cake tin.

  • Step 3

    Add all caramel ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least once.

  • Step 4

    Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chocolate top.

  • Step 5

    Add chocolate and coconut condensed milk to a heat-proof bowl and melt over a pop of simmering water. Once melted pour onto of caramel base.

  • Step 6

    Allow to set in the freezer for at least 4 hours. To serve, remove from freezer and cake tin. Use a very hot knife to slice into desired serves. Store in an air-tight container, and ENJOY!!!